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UNITED STATES OF AMERIOA. 









WINTER'S 
Handy Book of Reference 

"-Ifo AND C..K,.«NO -^^°'J„„,„, ...T.. 
*"^^SrS «™0 C«E O. BONES, 
"^^ BLOOD AND OFFAL 

°";t'orBUTTEMNE,"0TT0LENE, 
-^'^Sr.ECOa"TO.SUET.ETC.,BT0. 



BV ALEXANDER W. WINTEK 



CHICAGO J / 

I.mD.I-BE, PUBLISHERS 

1894 



Copyright, 1894, by 
Alexander W. Winter 



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Read! Read! Read! 

Here are a few recipes that are to be found 
in Winter's Handy Book of Reference that will 
alone pay you one hundred times in one short 
season the outlay for the book. 

First: Every butcher knows that he has fats 
and scraps, commonly termed shop fat. This 
he sells and gets very little for and very often 
gives it away in order to get rid of it, especially 
in summer. He also knows what an annoyance 
it is in summer and how it fills his shop with 
blow flies, and how it smells and what a terrible 
nuisance it is. Now, do you know that this 
very scrap will more than pay your rent, your 
help and the care and feed of your horse, if you 
take proper care of it, not speaking of the clean- 
ness of your shop? How to do it is what troubles 
you, but you know others do it. Why don't 
you? Buy one of these books for five dollars 
and see how easy and simple it is. 

Next: During hot weather the trouble comes. 
Your lard is too soft, it won't stand up; can't 
sell it; have to stop making it. Do you know 
that the very stuff you throw amongst your 
shop fat and the very stuff that you are giving 
away is the very thing that is utilized in mixing 
5 



6 WINTER'S HANDY BOOK OF REFERENCE 

with your lard to make it stiff, firm and in such 
shape that the texture is like butter instead of 
like mush? Think of it — see what a saving. 
Others are saving this and making big money 
out of it. You can do the same. Why don't 
you.? Read Winter's five dollar book. Post 
yourself and be ready when the time comes to 
do what all wide-awake butchers are doing. 

Then again: You all know you have everlast- 
ing trouble with your lard abdut the color. Once 
it is just right, next day it is yellow, next time 
it is brown, next time it is dark, etc. You keep 
on guessing, and trying and experimenting and 
still you can't find out what the trouble is. If 
a man should come along just about that time 
and say: "I can show you a process that will 
overcome all this trouble," you would willingly 
pay him fifty dollars for the receipt. Here in 
Winter's handy book, etc., you find this receipt 
and many others for five dollars. Secure one at 
once, as only enough will be printed to fill ad- 
vance orders. 

Hundreds of wide-awake packers, butchers, 
fertilizers, soap and candle manufacturers have 
already sent in their subscriptions. You can't 
compete with these people if you don't keep up 
with the times. Secure a book at once and 
learn what others are doing. 



I 

J 



To Pork Packers, Lard Refiners, 
Butchers, Beef Slaughterers, 
Meat Markets, Abat- 
toirs, Etc. 

After having published the Packers' and Re- 
finers' Encyclopedia, I concluded to publish no 
more books, but to give my whole time and at- 
tention to my business, viz. : fitting up refineries, 
furnishing formulas and processes to those who 
desired them, and leave the publishing- of books 
to others who might be more able than I to 
write them. But after furnishing my book to 
hundreds of subscribers, many letters came to 
me daily for more information and inquiries for 
a book that would not cost so much money. 
This Encyclopedia v/as sold for fifteen dollars 
per copy, and I find thousands who wanted the 
book were unable to pay that price, and wrote 
to inquire if I could furnish them with a book 
for less money. Having had so many inquiries 
of this sort, I consulted with the publishers and 



8 WINTER'S HANDY BOOK OF REFERENCE 

find I can put a book on the market for five dol- 
lars per copy, providing that I get subscribers 
enough to it. I therefore send you a contract 
and ask you to sign it for a copy of this book, 
should you desire one. I v^^ill say here, the 
same as I did in publishing the Encyclopedia, 
that only enough books will be published to fill 
the orders on hand. After the Encyclopedia was 
published hundreds of letters came, asking for 
copies, but as I made contracts for only enough 
to fill subscribers' orders it was impossible to 
publish more. This edition will positively be 
the last one published by me, and as it will con- 
tain formulas for making all grades of lard, for 
bleaching, deodorizing and clarifying lards, tal- 
low, greases and oils; also for the manufacture 
of fertilizer, taking care of the bones, blood and 
offal, give full particulars as to the manufacture 
of butterine, cottolene, vegetable cotto-suet, 
etc., it will certainly be a cheap book and ,one 
that every butcher, meat market, refinery, pack- 
ing house, etc., should have. 

In conclusion I would say, that during the 
past years I have been Superintendent and Man- 
ager of the Mission Soap and Candle Works, San 
Francisco, Cal. ; Bay Soap and Candle Works, 
San Francisco; Superintendent and Manager for 



|^i'^'^fr-r;:>pB^-n-- 



of the Electric Canrtl. r r' ^''P<=""fe„dent 

I have also fitted up the ' fi„ " °'^- 

Co., Chicago; T. E. We Co'cH ''"" ^ 
ternational Packing and P "'^«°' '"- 

MmneapolisProvi fonc?T"- Co.. Chicago; 

& Co.. Siou. City U T'ut "^'''''""' 
Cincinnati; MastL ! ^^"'='°S Co.. 

Thomas Lowry & Son m •• ' ^^nt^eal; 

intended Don^Lon Mlnur ' ^""^ ""P^^" 
-«Co..Mo„t.al;andotf ^""'^^P-'- 

Chicago, May ut. ,89^^'"'" ^- ^-ter. 



LIST OF CONTENTS. 

Killing department. 
Cutting room. 
Rendering room. 

LARD DEPARTMENT OF THE PACKING HOUSE. 

Processes for manufacturing lards: 

Pure kettle lard. 

Prime steam. 

Choice family. 

Cottolene. 

Lard compound. 

Silver leaf. 

Imitation steam lard. 

Cuba lard 

Watered lard. 
Processes for refining lard. 
Processes for bleaching lard, oils, tallow and 

greases. 
Processes for deodorizing the same. 
Processes for clarifying the same. 
How to pack lard: Size of packages used. 



12 WINTER'S HAND Y BOOK OF REFERENCE 

How to put crimp on lard to imitate pure kettle 
leaf. 

How to properly fit up the filter so it can be 
readily cleaned without the loss of a par- 
ticle of lard. 

Special table for figuring hardness for different 
climates, so that in shipping to warm or 
cold countries the lard will be of proper 
texture. 

Best formulas for maknig lards that will not 
crumble. 

Best modes of rendering tallow with water and 
steam. 

How to harden tallow. 

How to bleach tallow by exposure and by chem- 
icals. 

Selection and preparation of fats for oleomarga- 
rine. 

How to manufacture oleomargarine, oleo oil, 
oleo butter and butterine. 

How to prepare the leaf for making neutral. 

How to make wet and dry neutral. 

Latest and most improved modes of caring for 
bones, blood and offal. 

How to make fatty acid tests. 

How to adulterate oils. 

Solution and glasses required for making free 
acid tests. 



WINTER'S HANDY BOOK OF REFERENCE 13 
PORK HOUSE DEPARTMENT. 

Irish cut sides: How packed and made. 
Extra prime pork: How packed, cut and made. 
Barrel backs: How packed and how much salt 

required. 

Cured meats: What is required by the Board 

of Trade throughout the United States. 

Breakfast bacon: How cut, what weight, etc. 

Sweet or plain pickled bellies: How made, cut 

and trmimed. 
Also in cutting different meats: How they should 

be classified and cut. 
How to cure and pack: 
Beef hams. 
Beef tongues. 
Plate beef. 

American short cut pork tongues. 
Extra India mess beef. 
Extra family beef. 
Extra packet beef. 
Extra mess beef. 
It will also fully explain the requirements of the 
Board of Trade for the classification of 
lard: 
Prime steam lard. 
Refined lard. 
Choice lard. 



14 WINTER'S HANDY BOOK OF REFERENCE 

Neutral lard. 
Pure leaf lard. 
Also how to cut mess pork: What each barrel 

should contain. 
Prime mess pork: How to make, how much salt, 
how much brine, what strength, how 
much saltpeter, and how the barrels are 
to be coopered. 
Rib bellies: How to be cut, packed and how to 
classify; how the boxes shall be made 
and what each box shall weigh. 
How to cut and pack clear bellies. 
How to pack short clear middles. 
Extra short clears: How packed. 
Cumberland cut: How packed and cut. 
Short clear middles. 
Short cut mess pork. 
Long rib middles. 
Birmingham sides. 
South Staffordshire sides. 
Yorkshire sides. 
Long clears, 
Whiteshire sides. 
Extra long clears. 
Short clear backs. 
Long fat backs. 
Short fat backs. 



WINTER'S HAND V BOOK OF REFERENCE 15 

Short rib sides (Chicago Board of Trade sel- 
lers' option). 

New York shoulders. 

Boston shoulders. 

American short cut hams. 

Straffordshire hams. 

Manchester hams. 

Three rib square shoulders. 

Rolled hams, boneless. 

Rolled shoulders, boneless. 

California hams. 

Short cut clear pork. 

Export short ribs. 

The best fuller's earth. 
And many other valuable receipts, processes and 
practical suggestions most useful to the 
trade. 



INTRODUCTION 

The great importance of the swine breeding 
industry is evident, as we consider that there are 
about 47,000,000 hogs raised during the summer 
season in the United States. The number an- 
nually slaughtered is about 28,000,000, and the 
consumption is estimated at seventy pounds to 
each inhabitant, or 4,000,000,000 lbs. The 
annual exportation for twenty-five years, includ- 
ing hogs with pork product, has been 530,000,000 
pounds. The average weight of swine dressed 
was 175 lbs. 

The large corn supply and moderate prices ac- 
count for the good condition of the hogs. There 
has been a marked exemption from wide-spread 
disease during the year, though in some countries 
South and West cholera has prevailed, in con- 
sequence of severe weather, scarcity of food, 
and the feeding of unmatured corn. That the 
extent of this industry is largely commensurate 
with the corn product, and that its geographical 
distribution is defined by our corn territory is 



i8 WINTER'S HANDY BOOK OF REFERENCE ■ 

a statement which, in itself, is a demonstration; 
it is estimated that the value of hogs annually 
slaughtered in the United States is $393,570,- 
000. The following is a list of States in order 
of the production of swine: Iowa, Illinois, 
Ohio, Missouri, Indiana, Kansas, Nebraska, 
Wisconsin, Tennessee and Kentucky. 

The live hogs which furnish the basis of our 
large packing houses are largely purchased in 
the West, and shipped and transported direct 
to the packing-houses in the latest and most im- 
proved stock cars. Here they are unloaded, 
placed in their respective pens and sold. The 
slaughtering of hogs, rendering, curing, packing, 
jobbing, and exporting the product of same, to- 
gether with packing of beef and general distri- 
bution of fresh and cured meats to all markets of 
the world constitute the business of our largest 
packers. The packing-houses in Chicago for 
the various manufacturing of products handled 
by them occupy many acres of land, all covered 
with substantial brick buildings, equipped with 
the latest and most improved machinery, 
packers always keeping one great secret in mind, 
and that is to handle their products in an eco- 
nomical and systematic manner. The motto 
of the large and successful packers has always 



WINTER'S HANDY BOOK OF REFERENCE ig 

been, to handle the large quantities with as little 
labor as possible. 

The main building and connections of some of 
our large packers are over 800 feet long, and 
over 175 feet wide, and from three to eight 
stories high. The offices are large, spacious, 
airy and very convenient, and accommodate 
a large working force which consists of: The 
superintendent, manager, paymaster, book- 
keepers, entry and receiving clerks, the auditors, 
and shipping and time clerks. 

Other buildings consist of engine-rooms, boiler 
rooms, electrical and ice-machine plants, black- 
smith shops, wheelwright and general repair shops 
car shops, stables, wholesale and retail mar- 
kets, steam-cooperage plants, cold-storage ware- 
houses, some having a capacity of one hundred 
thousand barrels, and besides the cold storage 
houses there are acres of floor surface under 
refrigeration in other buildings, the entire plant 
having a capacity of handling from seven to 
ten thousand hogs per day. 

These buildings are located at the Union Stock 
Yards, about three and one-half miles from 
the court house, in close proximity to all rail 
transportation, and all railroads enter the yards 
by which live animals and other supplies are re- 



20 WINTER'S HANDY BOOK OF REFERENCE 

ceived, and a large amount of the manufactured 
product is delivered to the wharves of the Atlantic 
Steamship lines for export and coast- wise trade, 
and car-loads are delivered to interior points in 
this country direct from the packing-houses. 

Track facilities are there to accommodate 
hundreds of cars at a time. In fitting up a pack- 
ing-house it should be the aim of the packer to 
endeavor to unload his hogs direct from the car 
into the run or air-shaft, which will land them 
in the kiUing room on the top floor. This air- 
shaft should be well lighted and ventilated. 

Here they are slaughtered and then passed to 
the dressing-room, where the hair and bristles 
are removed by machinery, after which the hog 
passes to the scraping and shaving bench, from 
which he is taken on a railway to the open air 
cooling-room, which should have a capacity of 
hanging a thousand hogs, more or less. Here they 
should remain for a limited time, when the ani- 
mal heat is oat of them; then they are put into 
the cooler, which is either cooled by refrigeration 
or ice. From here the hog is passed into the 
cutting-room, where he is manufactured into all 
cuts adaptable for the different markets of the 
world. There should be a large separate floor 
for the curing of various cuts of meat which are 



jj-;r^ 



WINTER'S HANDY BOOK OF REFERENCE 21 

cured in dry salt for the English and foreign 
markets, for which this meat is made; then again, 
another floor should be used for curing pickled 
meats for domestic and other markets. The 
entire building in which the hog is cut and cured 
should be of a uniform temperature at all seasons 
of the year and must be either refrigerated by ice 
or machinery. 

When the meats are cured and ready for ship- 
ment on orders, they should be conveyed to an- 
other department used only for storage supplies. 

None but thoroughly competent men should 
be employed and only such as have had experi- 
ence. The various brands of meat should be 
uniformly and regularly cut. Many of the most 
popular and well-knov^n cuts and descriptions 
will now be given on the following pages. 



22 WINTER'S HANDY BOOK OF REFERENCE 

STANDARD BOARD OF TRADE RULES 

CURED MEATS 

Where sales of meat are made with other 
specifications, it shall be considered that meats 
taken are merchantable meats fully cured, and 
if no special brand is sold with them the meat 
so sold shall be up to the average of the packer's 
brand who offers or sells the same. While the 
rules explained herein with the different cuts of 
meat may be varied at times somewhat, they are 
nearly the standard rules governing most of the 
Boards of Trade throughout the United States, 
each packer, in case of disputes, being sub- 
jected to his local Board of Trade rules in the 
market where the goods are packed. 

In cutting of all the different cuts of meat, 
pieces shall be classified light, medium, and 
heavy, and packed separately, as nearly as prac- 
ticable, in boxes made to fit the meat, due at- 
tention being paid to the average and uniformity 
to said average as packed. The nearer the 
meat is sized to the average sold, the better 
the reputation of the brand, if well cut and cured 
and due attention paid to curing for markets in- 



1 



W^r 



WINTER'S HAND Y BOOK OF REFERENCE 2 3 

tended for, whether mild with fine color, heavily 
salted for warm climates, or to keep for a long 
time. 

CLASSIFICATION OF LARD 

PRIME STEAM LARD 

Prime steam lard shall be solely the natural 
product of the trimmings and other fat parts of 
hogs, rendered in tanks by the direct application 
of steam and without subsequent change in grain 
or character by the use of agitators or other 
machinery, except as such changes may un- 
avoidably come from transportation. It shall 
have proper color, flavor, and soundness for 
keeping, and no material which has been salted 
shall be included. The name and location of the 
renderer and the grade of the lard shall be 
plainly branded on each package at the time of 
packing. 

REFINED LARD 

May be offered and sold on the brand; when 
sold in tierces, the Tenderer's name and place 
of production shall be distinctly marked on each 
tierce, at the time of packing, with marking iron 
and stencil. 



24 WINTER'S HAND Y BOOK OF REFERENCE 
CHOICE LARD 

Shall be equal in quality to lard made from leaf 
and trimmings, and shall be properly rendered 
as to color, flavor, and soundness for keeping. 
All tierces and tubs must have gross weights and 
tares marked on them. 

NEUTRAL LARD 

Made entirely from raw leaf, being first hashed 
and then rendered at a low temperature, then 
agitated for a short time, cooled and grained to 
suit the market. It is principally used in the man- 
ufacture of butterine, makes a very fine product 
and if properly rendered should be perfectly 
neutral in taste and smell. 

PURE LEAF LARD 

Is rendered in jacket kettles; it is made from leaf 
lard without any other ingredients, and packed in 
tierces, tins, pails, and in such packages as the 
trade may require. Of course at present very 
little leaf is put into lard, for the simple reason 
that the leaf when rendered for neutral brings a 
much better price than when put it into lard. 



WINTER'S HANDY BOOK OF REFERENCE 25 

CLASSIFICATION OF BEEF 

BEEF HAMS 

Usually cut in three pieces, from the leg of 
medium-width beeves, packed fresh in barrels, 
two hundred and twenty pounds of green meat to 
the barrel, cured in sweet pickle, according to 
the formula of the packer similar to hams. 

After being cured, this beef is also dried by 
means of a dry-house, to make the dried beef of 
commerce; put up to suit any market. 

BEEF TONGUES 

Cured in sweet pickle accordingto the standard 
of the packer, root of tongue largely taken off 
forty-five to fifty tongues to the barrel. 

EXTRA PACKET BEEF 

Is a light grade of plate beef, packed uniform 
with proportionate pieces from the rattle; packed 
in barrels of two hundred pounds, and in tierces 
of three hundred and four pounds. 

EXTRA MESS BEEF 

Made from the fore quarter of light-weight 
cattle, with due proportion of rib, rump, fiank, 



26 WINTER'S HANDY BOOK OF REFERENCE 

and sirloin, although this formula varies some- 
what from different packers who brand their 
name on Extra Mess Beef. 

EXTRA INDIA MESS BEEF 

Cut from the rattle from heavy fore quarters 
of fat beeves in nearly uniform eight-pound 
pieces, due proportion brisket, standing rib, and 
navel being packed to each tierce of three hun- 
dred and four pounds. This is a high grade 
heavy, fat beef, sold largely for export. 

EXTRA FAMILY BEEF 

Is from heavy, fat cattle, cut from the rattle, 
and a heavier grade than plate beef, having a 
fair proportion of standing rib, brisket, and navel 
cuts distributed proportionately throughout the 
barrel. 

Packed two hundred pounds used largely for 
export and is also packed in half barrels and 
tierces when required. 

PLATE BEEF 

Composed of uniform plates, ribs, navels, some 
brisket and a lighter grade of beef than family. 



WINTER'S HANDY BOOK OF REFERENCE 27 
AMERICAN SHORT CUT PORK TONGUES 

Roots all cut off, cured in sweet pickle. For 
the American market two hundred pounds to the 
barrel English market, two hundred and 
twenty-four pounds to the barrel. Cured in mild 
pickle according to the formula of the packer, 
and suited to the needs of any market. 



.^ 



28 WINTER'S HANDY BOOK OF REFERENCE 

RECIPE NO. I 

PURE KETTLE LARD 

In order to make a Pure Kettle Lard, the leaf 
lard of the hog is taken and hashed, and from 
the hasher it is run into a jacket kettle, which 
should be provided with an agitator. 

It is then heated and cooked for about six 
hours, at a temperature of 240 degrees Fahren- 
heit, the agitator continually turning the stock. 

It is then allowed to settle and is run off into 
packages. 

While cooking this stock, use say 20 lbs. of 
salt to a batch of 5,000 lbs. of leaf lard, for 
settling purposes. 

The remaining stock, after the pure kettle lard 
has run off, is either put into the tanks for prime 
steam, or it can be pressed and the cracklings 
sold for feeding hogs; but it is preferable and 
best to take the whole mess and put it into the 
prime steam tank. 



WINTER'S HAND Y BOOK OF REFERENCE 29 

RECIPE NO. 2 

KETTLE RENDERED LARD 

A fine kettle rendered lard is made by using 

20 lbs. Leaf Lard 
12 lbs. Lard-stearine 
68 lbs. Back Fat 

100 lbs. Kettle Rendered Lard. 

Cook four hours at a temperature of 260 de- 
grees Fahrenheit. Let the stock cook two 
hours, then add ten pounds of salt. Then cook 
for two hours longer, add ten pounds more salt 
and allow all to settle for half an hour. Then 
draw into a settling tank and allow it to settle 
for one hour. It is then ready for drawing into 
packages. The agitator in the kettle should run 
at the rate of about thirty revolutions a minute. 
The lard should be drawn for tins at about 200 
degrees Fahrenheit and for tierces at from 100 
to no degrees Fahrenheit. 



30 WINTERS HAND Y BOOK OF REFERENCE 

RECIPE NO. 3 

PRIME STEAM LARD 

In order to make a choice Prime Steam Lard, 
the stock should be cooked immediately. Lay- 
ing it over and holding it until you have enough 
for a full tank, always makes the lard of an in- 
ferior standard. But if the tanks are in readi- 
ness immediately after the killing and the stock 
is placed in them at once, it will make a fine 
white lard. 

Prime steam lard should be cooked for about 
eight hours, under a steam pressure of 60 lbs. 

I would recommend cooking it, for about two 
hours at the start, with plenty of water. Then 
allow it to settle and draw the water off; then 
put in fresh water and finish cooking. 

Of course, in cooking this stock, it is import- 
ant to always have the pet cocks on the top of 
the tank blowing off, so as to allow the gases to 
escape. 

Have your tanks so arranged that the water 
will go in from the bottom and not from the top, 
as I have seen it often done The water-pipes 
being so arranged that it flows in from the bot- 



WINTER'S HANDY BOOK OF REFERENCE 31 

torn, it will allow you to raise the lard up to the 
cocks and draw it off to the last particle. The 
water must be let in slowly. 

After all of the lard is off, the drop-door islet 
fall and the whole mess dropped into a tank, 
where it is carefully skimmed. 

Then the water is run off, and the remaining 
stock pressed in a tankage press. 

The tankage is then taken to the Anderson 
drier and fertilizer made out of it. 



RECIPE NO. 4 

CHOICE FAMILY LARD 

This is a grade of lard that is generally made 
out of 

40 lbs. Lard 
20 lbs. Tallow 
20 lbs. Cotton Oil 
20 lbs Off Lard 

100 lbs. Choice Family Lard. 



32 WINTER'S HANDY BOOK OF REFERENCE 



RECIPE NO. 5 

COTTOLINE 

Cottolene is made out of cotton oil and oleo- 
stearine in the following proportions: 
60 lbs. Cotton Oil 
40 lbs. Oleo-stearine 

100 lbs Cottoline. 

To make a good cottolene, this stock is never 
bleached or refined, but should have a nice grain 
and be of a yellow color. 

It should not be heated too highly. I have 
always found that it was best flavored when 
heated at a temperature of not more than 180 
degrees Fahrenheit. 

It is used by bakers and is in growing demand. 

After it is heated to 180 degrees Fahrenheit, 
put the blower on. 

Blow well until all is dissolved and thoroughly 
mixed. 

No fuller's earth or other refining stock must 
be used. 

After it is all well mixed and properly heated, 



WINTER'S HAND Y" BOOK OF REFERENCE 33 

Start the pump, and pump the cottolene through 
a filter. 

Then pass it over the roller into the agitator 
and finally draw into tierces or other packages 
as desired. 



RECIPE NO. 6 



LARD COMPOUND 



Lard Compound is made out of 
60 lbs. Cotton Oil 
20 lbs. Deodorized Hog Grease 
10 lbs. Tallow 
10 lbs. Oleo-stearine 

100 lbs. Lard Compound, 



34 WINTER'S HANDY BOOK OF REFERENCE 

RECIPE NO. 7 

SILVER LEAF LARD 

This grade of lard may be made out of prime 
steam lard; the proportions are: 

80 lbs. Prime Steam Lard 
20 lbs. Lard-stearine 

100 lbs. Silver Leaf Lard. 

During the months of June, July and August, 
fully 25 to 30 per cent lard-stearine is used. 
When the cooler weather sets in and all through 
the winter months, no lard-stearine is used. 

This grade of lard, if properly refined, makes 
a beautiful pure-white lard and sells rapidly. 

It is packed in tins of 3, 5, 10, 20 and 50 lbs.; 
also in all sizes of wooden packages and tierces. 

In making this grade of lard, I would suggest 
that in tanking the prime steam lard for the 
purpose of manufacturing silver leaf lard one 
should arrange it so as to use a considerable 
quantity of back fat in this grade. 



WINTER'S HAND Y BOOK OF REFERENCE 33 



RECIPE NO. 8 

IMITATION STEAM LARD 

Imitation Steam Lard is made out of 
60 lbs. Lard 
40 lbs. Tallow 

100 lbs. Imitation Steam Lard. 

The 60 per cent of lard trimmings and the 40 
per cent of tallow trimmings, are put into the 
lard tanks, and with it, if possible, some of the 
remaining stock from kettle-lard. 

It is then cooked and handled the same as the 
prime steam lard. 

I have tanked lard on this formula and cooked 
it well, so that it had precisely the same flavor 
as a pure prime steam, and could pass for a 
steam lard. 



36 WINTER'S HANDY BOOK OF REFERENCE 



RECIPE NO. 9 

CUBA LARD 

My experience with Cuba lard has been that 
in shipping to Cuba, a great deal depends on 
the party to whom the lard is shipped. 

Some of the dealers in Cuba want a strictly 
prime steam lard. This is packed in tins of 
different sizes. 

Then again, some trade wants a lard that is 
made somewhat like our imitation steam lard. 

Then again, some want it with 40 per cent 
water. 

I have found it a difficult trade to satisfy, un- 
less it is in the supply of pure steam lard. 

The following are some of the formulas I have 
used when manufacturing Cuba lard for a large 
packing house: 

30 lbs. Lard 

10 lbs. White Deodorized Grease 

40 lbs. Tallow 

20 lbs. Cotton Oil 



100 lbs. Cuba Lard. 



WINTER'S HAND Y BOOK OF REFERENCE 37 

30 lbs. Lard 

10 lbs. White Deodorized Grease 

40 lbs. Tallow 

20 lbs. Jawbone Stock 



100 lbs. Cuba Lard. 



60 lbs. Tallow 

25 lbs. White Deodorized Grease 

15 lbs. Cotton Oil 

100 lbs. Cuba Lard. 

To this add 20 per cent Water 

75 lbs. Tallow 

25 lbs. White Deodorized Grease 

[oo lbs. Cuba Lard. 



38 WINTERS HAND Y BOOK OF REFERENCE 



RECIPE NO. lo 

WATERED LARD 

In order to make a Watered Lard, you take 
say one barrel of the best "plasterer's lime;" 
this you stock with about five or six barrels of 
water. 

Let your man stir the lime well and get it 
thoroughly dissolved, then allow it to settle and 
use the liquor; this will be of a clear blue color. 

Now to use it you take such percentage as 
you desire to carry, and when the lard is in the 
agitator, you let the water run in slowly, allow- 
ing the agitator to work steadily for one hour 
after the water is in, also while the water is 
running into this lard. Let the agitator con- 
tinue in motion until all of the lard is drawn off, 
not drawing off any lard, however, before you 
have made sure that all the water has been taken 
up and is thoroughly mixed with the lard. 



WINTER'S HAND Y BOOK OF REFERENCE 39 

RECIPE NO. II 

PROCESSES FOR REFINING LARD 

Run the lard to be refined into a jacket kettle. 

A. REFINING SILVER LEAF LARD 

Heat up to 190 degrees Fahrenheit. Start 
the blower and, when all is melted, put in 
about 3 per cent fuller's earth and let the 
blower mix it well. 

When the earth is in the lard, and the blower 
has run, say four or five minutes, start your 
pump and pump through the filter. The lard 
should come out as clear as distilled water. 

Ltt the blower work all the time you are 
pumping, so as not to let the fuller's earth settle. 

B. REFINING CHOICE FAMILY LARD 

Put your ingredients into the jacket tank and 
heat lO about 215 to 220 degrees Fahrenheit; 
then add about 7 percent fuller's earth, and let 
ic be well blown by the blower. 

When it is well mixed and agitated, start the 
pump and run the lard through the filter into 
the receiver; then over the roller into the agi- 



40 WINTERS HAND Y BOOK OF REFERENCE 

tator, and then pack in such packages as you 
desire. 

C. REFINING LARD COMPOUND 

This operation is done by means of the recipe 
relating to the refining of Choice Family Lard, 
the only difference being that you may be 
obliged to use a little more fuller's earth than 
on the Choice Family Lard. 



RECIPE NO. 12 

PROCESS FOR BLEACHING LARDS, OILS, TALLOWS 
AND GREASES 

When it is desired to bleach lards, oils, tal- 
lows or greases, the products are put into 
jacket tanks and heated to about 215 degrees 
Fahrenheit, and fuller's earth is added until the 
desired color is obtained. 

The process for treating these ingredients will 
be found fully explained in the preceding re- 
cipes. 



WINTER'S HANDY BOOK OF REFERENCE 



RECIPE NO. 13 

PROCESS FOR DEODORIZING LARDS, OILS, TAL- 
LOWS AND GREASES 

Here is undoubtedly the best deodorizing 
process, and it is known only to a very few. 

For twenty barrels of grease or oil take four 
pounds of permanganate of potash, with three 
pounds of bichromate of potash and one pound 
of sal soda. 

Dissolve together in the chemical tank, in five 
barrels of water, the bichromate of potash and 
the soda; then put in the permanganate of pot- 
ash and dissolve that. Then allow this solution 
to run into the grease. 

Turn on the air and mix the chemical solution 
and the grease or oil; then add sulphuric acid 
of 66 degrees Beaume, diluted with half water. 
Add this acid in the proportion of one quart 
clear acid to each pound of the chemicals. 

When the reaction takes place and the grease 
turns to a green color, turn on steam in addi- 
tion to the air, and allow the air to continue for 
five minutes ; then shut off the air and bring to 
a lively boil. 



42 WINTER'S HANDY BOOK OF REFERENCE 

When boiled, shut off steam and allow to set- 
tle; it will take ten to twenty minutes. Then 
draw off the chemical water and spray with a 
hose thoroughly, using clear water. Allow it to 
settle and draw off this water. Then make a 
mixture of one-half pound sal soda in one tierce 
of water and pour it into the washing tank. 

Run the bleached grease into this and boil 
two hours and then allow the water to settle. 

This is for poor grades of stock that you want 
deodorized. 

In treating any quantity of grease or oil it 
will only be necessary to change the quantity of 
the chemicals in the same proportion. To 
deodorize white grease or smothered hog grease 
from all bad odor, a one-pound mixture is 
sufficient for each barrel. Use, in that case, the 
following mixture: 

One-half lb. Permanganate of Potash 
Three-eighths lb. Bichromate of Potash 
One-eighth lb. Sal Soda 



Total, One lb. Chemicals. 

In using acid, it will be sufficient to use one 
quart of pure sulphuric acid to each pound of 
chemicals used as above, diluting the acid one- 



W''-" 



WINTER'S HANDY BOOK OF REFERENCE 43 

half with water, always figuring on the addition 
of pure acid; then dilute. 

Just at this point I think a. few words regard- 
ing the use and manipulation of smothered hogs, 
or hogs that have died of disease, may be in 
order. It may not be known to the smaller 
packers in the smaller towns to what an extent 
such animals are used in the manufacture of the 
cheaper grades of lard. In the smaller towns 
and neighborhoods such animals are generally 
buried. They can generally be obtained from 
the farmers for hauling them away. It is a very 
simple matter to render them in a tank, the 
whole carcass being thrown in and thoroughly 
boiled. After boiling, allow it to settle thor- 
oughly. Skim off the lard and treat it as di- 
rected in Recipe No. 13, and the result will be a 
beautifully clear, white and odorless lard. When 
it is considered that a three hundred pound hog, 
treated as above shown, will yield about 130 
pounds of lard that will sell readily for six cents 
per pound, it will be evident that this is a branch 
of the business that is well worth looking into. 

The residue of the animal may be used for 
fertilizer, as directed in Recipes Nos. 31, 32 and 
33. Great caution must be exercised in hand- 
ling such animals. I have seen them lying on 



44 WINTER'S HANDY BOOK OF REFERENCE 

the platforms at the Union Stock Yards, Chi- 
cago, swollen to twice their natural size and burst 
open. They should always be handled with 
hooks or with gloves. If handled with naked 
hands on which there is the slightest scratch or 
sore, blood poisoning is almost sure to follow 
and cause most serious trouble. It will be seen 
from the above that the careful manipulation of 
such animals by careful people will bring good 
returns to many who have heretofore given 
no attention to anything of the kind. Fats 
of any other animals than hogs may be 
thoroughly deodorized by the use of Recipe 
No. 13, pressed by a lever press and the 
oil used for lubricating purposes, and the stear- 
ine sold to soap manufacturers or used in any 
mixture or for aity purpose that the manipulator 
may desire. 

A tank to treat 20 tierces should be 4 ft. in 
diameter at the bottom, 7 ft. diameter at the 
top and 10 ft. high. The staves, 2 inches thick, 
to be all of clear, kiln-dried pine, bottom dished 
to center one inch; the tank should have 9 
hoops, each with clamps of round iron. Esti- 
mated cost: $75.00. 

A TEST OF THE ABOVE RECIPE 

To make a small test of this most valuable 



WINTER'S HANDY BOOK OF REFERENCE 45 

recipe, take a 4- ounce bottle, fill it quarter full 
with the stock to be tested; add one-third size 
of bottle of the chemicals mixed in above pro- 
portions; add a little sulphuric acid; shake it 
well until the mixture assumes a light color, then 
add a little live steam, using a small hose or pipe 
for the purpose; then boil for thirty seconds. 
The bottle will not break if it is a regular 4- 
ounce bottle. After this, allow the matter to 
settle. This will at once show whether the 
grease will pay for handling it. 

A FEW SPECIAL POINTS CONCERNING RECIPE NO I 3 

Be sure to use oil of vitriol of 66 degrees 
Beaume, and mix it in one half water. 

In starting to deodorize do not use any steam, 
as the stock, if steamed out of the tierces, will 
be heated, and the chemicals will keep it at the 
proper heat. 

The deodorizing tank is to be of wood, with 
a lead pipe for introducing steam, and a con- 
nection at the top, as shown in the drawing, for 
introducing air at the bottom. Be sure to see 
that no iron connections are used in this tank; 
have only regular ^Vdx\%s for acid use. 

The first step, to start with, is to steam the 
stock to be used out of the tierces into the de- 
odorizing tank. After it is in the tank, let it 



46 WINTER'S HAND V BOOK OF REFERENCE 

settle and draw off the water from the bottom. 
Put the blower on and allow air to enter; then 
let the chemicals run in ; the stock will then turn 
a very black color. Then run in the acid and 
let the reaction take place. Keep the blower 
going until the stock changes color; it will soon 
do so, becoming lighter and lighter. This will 
take about half an hour; then add open steam. 
Keep boiling, with the blower and open steam 
on, until the stock comes to a boil; then shut 
off the blower, but let the open steam continue. 
Boil the stock for about five or ten minutes; then 
allow it to settle and draw off the water satu- 
rated with chemicals. Fresh water is then added 
with the hose in a thorough spray. No blowing 
or boiling is necessary during this operation. 
Allow the stock to settle; draw off the water 
and repeat. Then run the stock into the wash 
tank and boil with open steam. Be sure to have 
the sal soda, spoken of above, in this tank and 
boil hard. 

Have two small tanks above the deodorizing 
tanks, the acid tank to hold two barrels and the 
chemical tank five barrels; the acid tank must 
be lined with lead. The arrangement of tanks 
can be seen at a glance by referring to the full- 
page engraving on the opposite page. 




u u T u o — n] — □ 




48 WINTER'S HANDY BOOK OF REFERENCE 



RECIPE NO. 14 

PROCESS FOR CLARIFYING LARDS, OILS, TALLOWS 
AND GREASES 

To clarify lards, oils, tallows and grease, the 
heat in the jacket kettle must reach 230 degrees 
Fahrenheit ; let the blower agitate the stock for 
two hours at that temperature. 

Then pump through the filter and let the stock 
cool in the receiver; draw off when cooled. 

Never draw oil into barrels when it is hot or 
even simply warm. Let it be well chilled be- 
fore drawing; otherwise your oil will be cloudy. 



SUGGESTIONS AS TO MACHINERY 
NEEDED FOR THE PROPER WORKING 
OF THE PRECEDING PROCESSES 

The machinery required for an ordinary lard, 
oil and grease refinery is to be composed of: 
I. A Jacket Kettle. 
II. One Blower-Pump Engine. 
III. One Filter of 36 Plates, 24 Inches in 
Diameter, with Cocks on Each Plate. 



WINTER'S HANDY BOOK OF REFERENCE 49 

ADVANTAGES GAINED BY THE FILTER PRESS OVER 
OLD TIME METHODS OF SEPARATING SOLIDS 
FROM LIQUIDS 

1st. Economy of Space. The method 
adopted of distributing the filtering surface in 
the filter press secures an enormous filtering area 
within a comparatively small space. 

2d. Saving of Time. What formerly took 
months to accomplish in the settling tank can 
now be done in an hour with the filter press. 

3d. Quality of Work Done. All solid im- 
purities, no matter what their size or specific 
gravity may be, are completely removed from 
the liquid. 

4th, Quantity of Work Done. The material 
to be filtered is forced through the filtered press 
under high pressure ; consequently, large quan- 
tities can be filtered in a very short time. 

5th. Complete Separation of the Oil from the 
Cake, as in the case of decolorizing oils, lards 
and greases with fuller's earth. The earth dur- 
ing filtration is collected in the form of compact 
cakes containing some of the oil or grease, which 
can be removed completely by steaming the 
cake before taking it from the filter press, no 
handling afterwards being necessary. 



50 ■ WINTER'S HANDY BOOK OF REFERENCE 
DESCRIPTION OF THE FILTER PRESS 

Since the introduction of the filter press, all 
other modes for separating and collecting pre- 
cipitates from liquids have become obsolete. 
The filter press consists of a series of round or 
square plates, made of cast iron, lead, hard 
wood or other suitable material, having project- 
ing lugs, so that they can be supported in a 
press frame, in juxtaposition, face to face, and 
screwed up tightly between the head and fol- 
lower of the press. The plates are concave on 
each side, while the projecting, truly-faced rims 
maintain the plate surfaces at distances corre- 
sponding to the depth of two rims. Faced rings 
can be inserted between the rims of two plates, 
to increase the distance between their surfaces. 
The plates, provided with channels communica- 
ting with outlets at the bottom, are covered with 
suitable filtering cloth. Thus the spaces be- 
tween the cloth-lined plates form chambers, into 
which the semi-fluid material to be filtered is 
forced under pressure. A passage, also lined 
with cloth, is formed through each plate, so that 
there is communication between all the filtering 
chambers. A pair of cloths are used to cover 
each side of a plate, sewed together round a cen- 
ter-hole, corresponding to the opening in the 



WINTER'S HANDY BOOK OF REFERENCE 51 

plate. It is obvious that on folding one cloth, 
passing it through the hole in the plate, and 
then opening it out, both surfaces of the latter 
will be covered. The hooks on the plates, to 
which the filtering cloth is fastened, are movable 
by means of screw spindles, so that slackness of 
the filters can be taken up in a radial direction, 
thus insuring tight joints between the plates. 
The material for the filters, which must 
combine strength, durability and closeness 
of texture, is specially manufactured and 
called "lamb-skin." When the solution to be 
filtered is forced into the chambers of the 
press, the liquid is driven through the cloth, 
and flows away through the outlets at the 
bottom of the plates, while the solid mat- 
ter is arrested in the chambers. Finally, 
when the solid matter fills every chamber com- 
pletely, the operation of charging is sus- 
pended. This is indicated by t^e filtrate ceas- 
ing to flow from the outlets of the plates at the 
maximum pressure, say 150 pounds per square 
inch, for which the press is designed. Now the 
press is unscrewed, the plates are separated, 
and, without removing the filters, the chambers 
are emptied, their contents being in the form of 
solid cakes with more or less moisture, according 



52 WINTER'S HANDY BOOK OF REFERENCE 

to the character of the precipitate and the pres- 
sure in charging. The latter is indicated by a 
pressure-gauge. It does not take more than one 
minute to unload each chamber. 

These machines are also constructed with 
square plates, and, in some special cases, ar- 
ranged for using filtering paper instead of cloth 
as the filtering medium. 

To do first-class work economically, it is neces- 
sary to be provided with first-class apparatus. 

I have used various machines and appliances 
for filtering oils, greases, lard, etc, but the 
above described filter press has always given me 
such thorough satisfaction that I strongly recom- 
mend its use to those who adopt any of my vari- 
ous processes requiring filtration. Personally, 
I have always selected this machine for my var- 
ious filtering operations. 

IV. One Duplex Pump, 4x6x4. 
V. One Iron Receiver, Capacity 10,000 Lbs. 
This is to be placed directly under the filter, so 
as to catch the stock that is pumped through 
the filter. 

VI. One Cylinder Roller, 9 Feet Long and 4 
Feet in Diameter. I would recommend the 
cylinder roller, as it is of the greatest importance 
to have a good cylinder, cast smooth and solid. 



WINTER'S HANDY BOOK OF REFERENCE 53 

All the lard runs over this cylinder and is cooled 
off rapidly. This appliance is also of the great- 
est importance in amalgamating the different 
ingredients so that they are not apt to separate 
in hot weather. From the cyHnder the lard 
will drop into 

VII. A Box, under which a pump is placed, 
and from this box it is pumped into 
VIII. The Lard Cooler. 

The reason for pumping the stock into the 
cooler and not letting it drop direct from the 
cylinder roller into it, is that by pumping it we 
get rid of all lumps, and have only a smooth 
lard. This process has been arrived at after 
spending thousands of dollars in experiments to 
find out how to get rid of lumpy lard. 

From the agitator the lard is run into the 
different packages, scales being placed on an 
adjustable platform. The packages to be filled 
are placed on the scales, and when filled are set 
aside to cool. 

When fitting up a refinery or packinghouse, it 
is all important to have all piping, iron and 
brass fittings, valves, steam fittings, etc., the 
best that can be had. 



54 WINTER'S HAND V BOOK OF REFERENCE 

RECIPE NO. 15 

HOW TO PACK LARD 

A great many refiners find, after packing 
their lard from the agitator in tubs and other 
packages, that, when they examine it the next 
morning, it has caved in in the middle and is 
badly cracked. This has caused them consider- 
able trouble. 

This inconvenience can be remedied by allow- 
ing the lard to cool slowly. When drawing the 
lard from the agitator it is usually placed in a 
freezing temperature, and this, as a rule, will 
cause the lard to crack and sink down in the 
middle. 

Lard should be drawn off thick and allowed 
to cool in a temperature of about 36 degrees 
Fahrenheit. 

SIZES OF PACKAGES USED 

For theUnited States the packages in general 

use are: 

Tierces 

Buckets 

Tubs 

Tins 

and Fancy Tubs Grained. 



WINTER'S HANDY BOOK OF REFERENCE 55 

The tins are termed 

3-lb. Tins 

5-lb. Tins 

lo-lb. Tins 

20-lb. Tins 

50-lb. Tins. 

In summer a summer cover is put on over 
them with a crimping machine, so that they can 
be shipped to hot climates and not leak. 

This crimping machine is most important and 
all those who do any shipping of lard should have 
one, as by its operation the packages are made 
air-tight. No solder is used; the package is 
crimped air-tight and the cover easily removed. 
Next come the Ash Tubs. Ash tubs are sold 
in assorted sizes by the car lot; they generally 
run in the following sizes: 

10 lbs. 50 lbs. 

15 lbs. 55 lbs. 

20 lbs. 60 lbs. 
25 lbs. 80 lbs. 

30 lbs. Very few 8o-lb. Tubs 
35 lbs. are now used. 
Next come what are called Fancy Tubs. 
These are considered very pretty packages. 
They run in all sizes from lo lbs. to So lbs. 
These are the principal small packages use^. 



S6 WINTER'S HANDY BOOK OF REFERENCE 

Tierces averaging about 340 lbs. net, Barrels 
of 200 lbs. and Half-Barrels of 125 lbs. are also 
used to a very large extent. 



WINTERS HAND Y BOOK OF REFERENCE 57 



RECIPE NO. 16 

HOW TO PUT A CRIMP ON LARD TO IMITATE A 
PURE KETTLE LEAF LARD 

This has been experimented upon at a great 
expense of time and money. Indeed, it has 
been extremely difficult to obtain a regular, uni- 
form result, but it has been finally reached and 
here is the process in full. 

We all know that a pure kettle lard, if prop- 
erly drawn, has a rough top to it, while all other 
lards are smooth-topped. We have discovered 
how a prime steam lard can be brought up to 
the same condition. The process is very simple. 

When making a pure lard like silver leaf, in 
order to make it appear like a pure kettle leaf 
lard you must draw it direct from the receiver. 
It must not be cooled, but run into the packages 
at about 160 degrees Fahrenheit. Then you 
spread the packages well, so that plenty of air 
may pass between them and allow the lard to 
cool as quickly as possible. 

It must not be moved or jarred. It must be 
left perfectly quiet and cooled quickly; it will 
then be found white, firm and beautiful, and 
will have the desired rough top. 



58 WINTER'S HANDY BOOK OF REFERENCE 

I would recommend, when making this grade 
of lard, and in case you make your own steam 
lard, that you should always mix as much back 
fat as you can spare with your steam lard. This 
will make this brand a highly flavored lard, and 
you can always command for it a high price and 
brand it "Pure Lard," with a guarantee. 

Just here I would make a suggestion as to the 
name to be chosen for this imitation of pure leaf 
lard. It will be found highly advantageous to 
work into the name the word "leaf," as the con- 
sumer will always have greater confidence in a 
brand that is called "leaf." "Silver Leaf," "Gold 
Leaf," "Maple Leaf," are all good names, as 
they convey to the consumer the idea they are 
getting leaf lard, and, therefore, something that 
is certainly pure. "^ Word to the Wise is 
Sufficient.''^ 

RECIPE NO. 17 

TEMPERATURE AT WHICH LARD SHOULD BE 
PUMPED THROUGH THE FILTER 

The temperature is 

For Lard Compound, 200 to 210 degrees Fah- 
renheit 

For Choice Family Lard, the same 

For Silver Leaf Lard, about 180 degrees 
Fahrenheit 



•^ 



WINTER'S HAND Y BOOK OF REFERENCE 59 



RECIPE NO. 18 

HOW TO FIT UP A FILTER SO THAT IT CAN BE 

READILY CLEANED WITHOUT THE LOSS OF A 

PARTICLE OF LARD 

In the first place, the filter should be set on 
blocks just high enough to allow the trough to 
be 4 inches higher than the refining kettle. This 
kettle should be set up through the floor about 
one foot. The tank will be about one foot up. 
The filter is on blocks, so as to be a little higher 
than the tank. The reason for this is that, when 
you start pumping through the filter, at first the 
stock will be a little "off" color. This portion 
of the stock must not, of course, be allowed into 
the receiver, but must run back into the refin- 
ing tank until the color is right. The trough of 
the filter must be so arranged that when you 
first start filtering, the stock will run from the 
trough into the refining tank. When the stock 
is clear and of the right color, a cock is shut off, 
and it runs into the receiver under the fil- 
ter. 



So WINTERS HAND Y BOOK OF REFERENCE 



Here is a diagram of the connections. One 
cock is close to the trough, the other opens and 
shuts the pipe that leads to the receiver. Now, 
the one opening the way to the receiver is not 
turned open until the lard is of a proper color 
and all right. On the contrary, the lard is 
allowed to run back into the refining kettle or 
tank until it is satisfactory; and if it should be 




too long in assuming the prop- ^^ to refining tanm 
er color, all you have to do |p 
is to add a little more fuller's 
earth. By the above arrange- 
ment it is never necessary to y g 
have any bad or off color lard, g 

for you can keep on refining it until the color 
comes out right; when it is finally of the proper 
color, you turn off the cock that connects the 
trough with the tank, and turn on the cock that 
connects with the receiver. 

The filter must be so arranged that you can 
pump through, first the refined lard, then the 
air, then the steam, and to do this you rig up 
yoor filter and pump. 



WINTER'S HANDY BOOK OF REFERENCE 6i 

Use pipe no smaller than one and one-half 
inch in diameter. The down pipe is the one 
coming from the refining kettle or tank, and the 
lard is pumped from the bottom up through the 
filter. When the tank is empty the pump is 
stopped and this cock is turned off. Of course 
the filter will then be full of lard. Now to save 
this you open the air-cock, start your air-pump 
and pump until all the lard is out of the filter; 
this will take say ten to fifteen minutes. When 
no more lard comes \vith the air blower, you 
turn this cock off and open your steam. But 
be sure before opening the steam to change the 
cocks on the trough, for if you don't do so, 
water will get mixed with the lard. Have your 
trough provided with a 2-inch hole at each end. 
When pumping through the filter close the one 
end and let the stock run into the receiver. 
When you start steaming shut this off and open 
the other end, to which a pipe is attached going 
through the floor; a barrel is to be placed under- 
neath to catch the water and lard. 

After the steam has done its work — and it 
must be kept on until no more lard is in the 
filter — nothing but the fuller's earth being left 
in the filter, then the steam is shut off, the filter 
opened and the fuller's earth drops outbyshak- 



62 WINTERS HAND Y BOOK OF REFERENCE 

ing the cloths; a wooden scraper is used to clean 
what little of it is left on the cloths. The earth 
is of no value after being steamed. The cloths 
can be used three or four times. It is well to 
have two or three sets of cloths and always to 
use a clean set whenever making a change of 
formula. For instance, a lard compound hav- 
ing just been run through it will not do to put 
a silver leaf through the same cloths. But if 
you are running two or three runs of compound 
in succession it is all right to use the same set 
of cloths, provided, of course, that they are 
properly cleaned with steam after each run and 
the old fuller's earth shaken out. 

All pipes should be so arranged as to have 
drain cocks. Always be sure to drain your 
pipes; otherwise they will soon be blocked. 
Have no L's put in, but T's at all turns, with 
plugs, so that if you do get blocked, you can 
clear your pipes without having to take them all 
down. By fitting up the filter as explained 
herein there should not be one particle of loss of 
stock, since the steam should be kept on until 
there is no more grease at all mixed with the 
fuller's earth. 



WINTER'S HAND Y BOOK OF REFERENCE 63 



RECIPE NO. 19 

AT WHAT TEMPERATURE LARD SHOULD GO OVER 
THE ROLLER 

Lard should go over the roller at a tempera- 
ture of 120 degrees Fahrenheit, but if you are 
rushed, it may go over much hotter. Of course 
the hotter it goes over the more cold water you 
will have to use. 

A good way to do, if time allows, is to run 
your lard in the afternoon and to leave it in the 
receiver over night, and the next morning run it 
over the roller. By so doing you will save a 
great deal of water. Be sure, in leaving the 
lard over night, that it does not grow too cold so 
that it will be stiff in the morning, for it must 
remain in a liquid state, so that it will run out 
of the receiver readily. 

In large packing houses they have not the 
time to hold their lard, but refine it all day and 
run it over the rollers continuously; but then 
they have ice-machines and use brine for cool- 
ing the roller. In smaller packing houses it is 
better to hold it over night if you can. 



64 WINTER'S HAND Y BOOK OF REFERENCE 

RECIPE NO. 20 

AT WHAT TEMPERATURE WATER SHOULD GO INTO 
THE ROLLER 

The water in the roller should be at least 36 de- 
grees Fahrenheit. Now, to obtain this temper- 
ature in summer if you have no brine, put a large 
tank on the floor above the roller; fill it with ice 
and salt; let this briny water gravitate down 
through the roller and run into a tank below, 
then have a pump rigged up and pump the liquid 
back into the upper tank; thus you obtain cold 
water and use it over and over again, gaining 
more water all the time by the melting of the 
ice. It will surprise you how fast the ice dis- 
appears when running this contrivance in sum- 
mer. Therefore, if you have time and receivers 
enough, it will pay you to keep your lard over 
night and run it the next morning. 

RECIPE NO. 21 

AT WHAT TEMPERATURE TO DRAW LARD FROM 
THE AGITATOR 

Lard compound or choice family lard should 
not be drawn from the agitator until it has got 
to such a point that it is thick. Then only 
should it be drawn into packages. 



WINTER'S HAND V BOOK OF REFERENCE 65 



RECIPE NO. 22 

SPECIAL TABLES FOR FIGURING HARDNESS FOR 
DIFFERENT CLIMATES 

Here are a number of tables that will enable 
you to figure up the hardness necessary for 
different climates, so that after reaching warm 
or cold countries the lard will be of a proper 
texture, thus securing its prompt sale. 

In figuring this you must take into consider- 
ation first, the hardness of the ingredients to be 
used. 

Lard-stearine is twice as hard as Lard 
Tallow is a grade harder than Lard 
Oleo-stearine is three times as hard as Lard 
Cotton Oil and Lard take care of themselves. 

Now, for instance, we prepare a formula of, 
say 

40 per cent Lard 

20 per cent Cotton Oil 

20 per cent Tallow 

20 per cent Oleo-stearine 

100 per cent. 



66 WINTERS HAND Y BOOK OF REFERENCE 

How does this compare in hardness with lard? 
For, of course, in figuring we take lard as the 
basis of hardness. 

Now — 40 Lard = 40 Lard 
20 Oil = 20 Oil 

60 per cent. 

20 Tallow I time = 20 

20 Oleo-stearine, 3 times = 60 

80 per cent. 
Now take 80 per cent 

Less 60 per cent 

Balance, 20 per cent. . . .This shows 
the product made according to this formula is 
20 per ce7it Harder than Lard. 

Now take a formula of 

75 per cent Oil 

25 per cent Oleo-stearine 

100 per cent 

The 75 per cent of oil stands; figure the hard- 
ness of the 25 per cent of oleo-stearine 

25 X 3 = 75 per cent Hardness 
now subtract from 75 per cent Oil 

the 75 per cent Extra-hardness 

Balance, 00 per cent This shows 



WINTER'S HAND Y BOOK OF REFERENCE 67 

that a formula of 75 per cent oil and 25 per 
cent oleo-stearine would make a product exactly 
equal to lard itself in hardness. 

A formula of say 80 per cent oil 

5 per cent Oleo-stearine 
1 5 per cent Tallow 

100 per cent 
would be figured as follows: 

5X3 Oleo-stearine 15 per ct. 80 per ct. Oil 

1 5 Tallow 15 '^ct. Deduct 30 per cent 

30 per ct. Bal. 50 per cent. 

This shows the product from this formula to be 
50 per cent softer than lard. 

Compound lard should always be softer than 
prime steam lard in winter, and such a formula 
of 50 per cent Softer than Lard is all right for 
winter; in summer a formula of jo per cent 
Harder than Lard would be all right. 

The best formulas for a lard that will not 
crumble can be easily figured out by following 
the above tables. A lard that is t ebo shipped 
to a warm climate should, of course, be harder 
than prime steam lard and one that is destined 
for a cold climate, softer than prime steam lard. 
Be sure to always find out where the product is to 



68 WINTER'S HAND Y BOOK OF REFERENCE 

be shipped before you manufacture it according 
to this or that formula. 



RECIPE NO. 23 

EUROPEAN FORMULAS 

The European lards are generally made from 
formulas composed of pure lard only 
Their summer formula is: 

80 lbs. Prime Steam 
20 lbs. Lard-stearine 

Total, 100 lbs. 

In cooler weather less lard stearine is used. 

There is also some demand for compound lard 
and this is made according to the price it is to 
be sold for. I might insert herein a number of 
formulas but, after all, the lards are to be made 
in accordance with the prices they sell for. 
Taking as a basis compound lard, choice fam- 
ily, etc., you just change the ingredients, either 
adding more of the higher-priced grade or re- 
ducing the quantity of the said grade and add- 
ing some of the lower-priced grade, such as tal- 
low, cotton oil and deodorized greases. Of 
course this is easily figured out. 



WINTER'S HAND V BOOK OF REFERENCE 69 

RECIPE NO. 24 

BEST MODES OF RENDERING TALLOW WITH STEAM 

Have a tank strong enough to stand a pres- 
sure of 90 lbs. working pressure to the square 
inch ; put into this tank your rough fat and add a 
little water; then turn on steam and cook for 
about nine hours with 60 or 70 lbs. pressure, 
ifou will then produce a fine tallow, dry and 
hard, and one thai will bring a better price for 
lard purposes than a low-cooked tallow, for it 
will have the flavor of prime steam lard. Being 
well cooked, the fibers will impregnate the tal- 
low with this desirable odor, especially when 
using it in compound lard. 

RECIPE NO. 25 

HOW TO HARDEN TALLOW 

To harden tallow, use for every 100 lbs. tal- 
low a mixture of 

One-half lb. Sulphuric Acid 
One-half lb. Nitric Acid. 

Melt the tallow and stir continuously, then 
run the above mixture into it slowly; then -allow 



70 WINTER'S HANDY BOOK OF REFERENCE 

to settle. Draw off the acid water and wash 
well with clear water. 

This will make a white, odorless tallow; of 
course there will be quite a good deal of gas 
developed, which must be carried off through a 
large pipe or hood placed over the tank when- 
ever the stock is being treated in this way. 



RECIPE NO. 26 

HOW TO BLEACH TALLOW 

Take the tallow to be bleached and put it into 
the refining tank; melt it and heat it up to 220 
degrees Fahrenheit. Add from 7 to 10 per cent 
of fuller's earth to the tallow, allowing the 
blower or air-pump to agitate the stock thor- 
oughly. "When the fuller's earth has been 
added, start the tallow through the filter; then 
cool and pack as desired. 

MACHINERY REQUIRED FOR MAKING 
OLEOMARGARINE 

This machinery is to include: 
I St. Wooden Tanks to put the fat in at the 
earliest moment after it has been taken from the 



WINTER'S HAND V BOOK OF REFERENCE li 

animal; in these tanks the fat is washed and 
thoroughly chilled to eliminate all of the animal 
heat; from there it is taken to 

2d. A Hasher. 

3d. A Jacket Tank with an Agitator; then 
settled and allowed to run into 

4th. Settling Tanks; then into 

5th. Coolers on Wheels. 

6th. Then into the seeding room and allowed 
to grain; then placed in cloths and put into 

7th, Presses, to be pressed. 






l lpg^ymiws I r nr« i »r.4^~< A^-*^1^P^, 







74 WINTERS HAND Y BOOK OF REFERENCE 



RECIPE NO. 27 

SELECTION AND PREPARATION OF FATS FOR 
OLEOMARGARINE 

The selection and care of the fats are among 
the most important points in the manufacturing 
of oleomargarine, oleo-butter or butterine. 

The best fats for making a No. i oil, such as 
is in great demand abroad, are obtained from 
the fat of cattle which is termed "long fat." 
No mutton fat must be used. 

The moment the animal is killed, the fat 
should be put into water and thoroughly washed, 
the animal heat being thus taken out. Fat left 
lying about, even for two hours only, will not 
make a first-class oil. 



p^'^ 



WINTER'S HANDY BOOK OF REFERENCE 75 



RECIPE NO. 28. 

HOW TO MANUFACTURE OLEOMARGARINE, OLEO- 
OIL, OLEO -BUTTER AND BUTTERINE 

The first step after the fat has been cleaned, 
washed and thoroughly chilled, so that no ani- 
mal heat remains, is to take it and cut it up into 
small pieces about the size of the hand. 

It is then put in a hasher, so that all the fibres 
and tissues shall be torn asunder. 

From this hasher it drops into an agitating 
jacket kettle, where it is heated to about 130 
degrees Fahrenheit, no more. It is then allowed 
to remain in this kettle until it is melted and 
settled. 

In settling, use large quantities of coarse salt. 

After it is settled, it is drawn off into settling 
jackets, where it is allowed to settle still more, 
being heated so as to stand at a temperature of 
about 120 degrees Fahrenheit. 

After being again well settled, it is drawn off 
into coolers on wheels. 

Never allow this stock to run direct into the 
coolers, but run it through the finest hair-sieves 
you can obtain. The reason for this is that 



76 WINTER'S HAND Y BOOK OF REFERENCE 

when melting fat at such a low temperature, 
there will always be found suspended small fibers 
or tissues; these, not being thoroughly cooked, 
are apt to get into the oil, and if they do get 
into it they will decompose and thus spoil a lot 
of stock. Be very careful on this point, as it is 
surprising what a very little it takes to spoil an 
otherwise excellent oil. 

After the stock is run into these coolers on 
wheels it is wheeled into what is called the seed- 
ing room. The temperature in this room must 
be kept at from 75 to 80 degrees Fahrenheit. 
Never allow the thermometer in this room to 
vary much from these figures Here the stock 
is allowed to remain from 24 to 30 hours, when 
it will be found to have granulated and look very 
much like granulated sugar; it will form a solid 
mass with oil interspersed; the solid parts is 
crystallized stearine. When the stock has this 
appearance it is ready for the press. It is then 
filled into cloths, set in molds, wrapped up and 
put into the press to be pressed by a gradually 
increasing pressure, under which the oil is ex- 
tracted, leaving the oleo-stearine in the cloths. 

This press-room should have a temperature of 
about 89 to 92 degrees Fahrenheit. 

If the fat has been properly handled from the 



ps^" 



WINTER'S HANDY BOOK OF REFERENCE 77 

start, a clear, yellow, sweet oil is pressed and 
this oil is what is termed Oleomargarine-oil or 
Butter-oil. 

Now, when oleo-butter is to be made, this oil 
is taken and cooled to about 70 degrees Fahren- 
heit. 

About 100 lbs. of the oil, with about 15 to 20 
lbs. of sour milk, are placed in a churn. Two 
and a half ounces of solution of Annetto, con- 
taining one-half to three-fourths of an ounce of 
solution of bicarbonate of soda, may then be 
added to the whole; then it is at once run into 
a tank on wheels, containing pounded ice, the 
mess running into the ice and being continually 
mixed with shovels or pitchforks until sufficiently 
cooled and chilled. Generally one man on each 
side of the tank is used to mix the stock well 
through the pounded ice. 

By this process the grain is completely broken, 
and the butter will be as smooth as desired. 

After remaining in contact with the ice for 2 
or 3 hours, it is then dumped on an inclined 
table and crumbled up, so that all the ice will 
melt out. Then about 30 lbs. at a time are put 
into a churn, with 20 to 25 lbs. of sour milk, and 
the whole is churned for about 1 5 minutes. 

By this last process the flavor and odor de- 



78 WINTER'S HANDY BOOK OF REFERENCE 

sired are imparted to the butter; then the work- 
ing, draining and salting (three-fourths of an 
ounce of salt to the pound), complete the man- 
ufacturing. 



WINTER'S HANDY BOOK OF REFERENCE 79 



EUROPEAN PROCESSES FOR MANU- 
FACTURING OLEOMARGARINE, ETC. 

An account of the most recent European proc- 
esses for manufacturing oleomargarine, etc., is 
here in order. 

Those processes consist: 

I St. In washing the fat. 

2d. In crystallizing the fat. 

3d. In pressing the crystallized fat. 

4th. In churning with cotton oil, etc., and 
milk. 

The fresh suet is first freed from all adhering 
tissues and is then thrown into large tubs, 
wherein the blood is carefully washed off by 
means of cold water. 

It is then put through a meat hasher, where 
it is cut and drawn up into a white mass, which 
is delivered into a kettle jacketed with warm 
water and supplied with a stirring apparatus. 
Here it is warmed up to 122 degrees Fahren- 
heit with constant agitation for two hours. 

The stirring is then stopped, water is intro- 
duced and the rendered fat is forced through a 
pipe into the jacketed tub. From there it is 



8o WINTER'S HAND Y BOOK OF REFERENCE 

drawn into small trays, and in 24 hours it is 
cooled down to 80 degrees Fahrenheit, when it 
is wrapped in cloths and put in a hydraulic press, 
and the oleomargarine (a mixture of stearine, 
palmatine and oleoine) is squeezed out of it. 

The oleomargarine oil is then put into a churn, 
together with milk, cotton oil and a little but- 
ter color. In fifteen minutes the churning is 
completed. The churned mass is then worked 
in the same manner as butter, to remove the 
milk and water. 

Artificial butter, thus carefully prepared, will 
keep for months without becoming rancid. 



WINTER'S HANDY BOOK OF REFERENCE 8i 

CHEMICAL COMPARISON BETWEEN 
OLEO-BUTTER AND NATURAL 
BUTTER 



A natural butter contains: 
FAT 

Good quality 86.06 

Poor to bad 82.60 

Fresh Hay Butter. . . . 70.19 
Common Cow Butter . 86.06 

An oleo-butter contains: 
FAT 

Oleomargarine-butter . 86.24 
Other brands of Oleo . 87.15 



CASEINE 


ASH 


WATER 


0.42 


0.12 


13.77 


0.72 


0.20 


17.08 


2.59 


0.25 


26.19 


0.40 


0.14 


13.77 


CASEINE 


ASH 


WATER 


1.20 


.... 


12.56 


0.57 


1.63 


15.50 



RECIPE NO. 29 



TO PREPARE THE LEAF FOR MAKING NEUTRAL 



Take the leaf lard and hang it in a cold place; 
allow it to hang for 24 hours, so that all the 
animal heat is taken out. In hanging great care 
must be taken not to allow the leaf to overlap, 
as it will prevent the animal heat from leaving 
it. The pieces must be hung up smooth and 
not allowed to touch one another. 



82 WINTER'S HANDY BOOK OF REFERENCE 

RECIPE NO. 30 

HOW TO MANUFACTURE WET AND DRY NEUTRAL 

The leaf, after being thoroughly cooled, so 
that no more animal heat remains in it, is taken 
and hashed and melted at a low temperature, 
not over 160 degrees Fahrenheit. There it is 
treated in about the same manner as when man- 
ufacturing oleo. It is then allowed to settle and 
is run into another jacket tank. It now being 
freed from all fibers and tissues, it is heated to 
200 degrees Fahrenheit. From this jacket it is 
run into small tanks of strong brine holding 
about 500 pounds. 

It is allowed to remain in this water for twelve 
hours. A small percentage of nitric acid has 
been added to this water to deodorize the lard. 
The next day the plug is pulled out and the water 
let off; then fresh water is added and the stock 
well stirred and washed, so as to wash out of it 
all the acid water. It is generally allowed to 
remain in fresh water over night, always keeping 
the water cold. 

Wet Neutral is drained and packed, and sold 
with a certain amount "off" for the water. 



WINTER'S HANDY BOOK OF REFERENCE 83 

Dry Neutral. — To manufacture same, the wet 
neutral stock is placed in a jacket and very 
slowly heated, not over no degrees Fahrenheit. 
Then it is allowed to settle, the water is drawn 
off, and the stock is drawn into tierces for ship- 
ment. 

Always draw the neutral, to ship it, when it 
is as cold as possible ; never do so when it is 
hot or warm; be sure that it is cold. 



84 WINTER'S HAND Y BOOK OF REFERENCE 



RECIPES NOS. 31, 32 AND 33 

LATEST AND MOST APPROVED MODES OF CARING 
FOR BONES, BLOOD AND OFFAL 

No 31. The Bones are dried and sold for 
different purposes. The jaw-bones and skulls 
are sold to sugar refiners, who use them for fil- 
tering molasses and syrups; they grind them and 
burn them. 

The shin-bones are put in cold water over 
night, the water soaking in and causing the mar- 
row to leave the bones. They are then washed 
in warm water and a little sal soda is added to 
whiten the bones. Never boil the water; just 
warm it enough so that it will not scald your 
hand. After the bones are in the water a few 
hours, they are cleaned and put away to dry. 
These bones are used for making brush-handles, 
knife-handles, etc., and are always in demand 
at a good price. 

No. 32. Blood is caught in a tank, where 
open steam is put into it and it is allowed to 
cook until it thickens, stirring it occasionally 
until it coagulates. It is then taken out, put 
into bags and pressed. Then it is put into an 



WINTER'S HANDY BOOK OF REFERENCE 85 

Anderson Drier until it is tlioroughly dried, when 
it is removed and spread on the floor until all the 
heat is out. Finally, it is packed into sacks 
and stored or shipped ready for market. 

No. 33. The Offal is tanked and cooked for 
six hours; it is then skimmed and what fat can 
be gathered is saved. It is then drained, pressed 
and dried. This product, after being dried, is 
termed "Tankage Fertilizer." The dried blood 
is termed "Blood Tankage," and is worth con- 
siderably more than the former for making fer- 
tihzer. Both are analyzed before being bougnt, 
and are sold at so much per unit of ammonia. 
Both blood and offal should be worked up as 
soon as possible, so as not to allow either to 
decompose, as, by decomposing, they deteriorate 
in value and lose their strength of ammonia. 



86 WINTER'S HANDY BOOK OF REFERENCE 

RECIPE NO. 34 

PURIFICATION AND BLEACHING OF FATTY ACIDS 

Sulphuric acid is used for this process; for ex- 
ample: 

Three quarters to one and a half per cent of 
the oil of vitriol will precipitate the mucilage 
and other matters; first it removes the water by 
which these substances were held in solution by 
the oil, and afterward clears the mucous matters 
themselves and renders them insoluble by effect- 
ing their destruction. A lead-lined tank is used, 
and also an open steam coiL The stock should 
be cooked about one hour and then allowed to 
settle. 

BEST GRADE OF COTTON SEED OIL 

The best grade of cotton seed oil to be used 
is that which has a light color, is free from any 
odor, and is called "Butter Oil." 

Refined cotton oil has a specific gravity of 
0.9264 at 59 degrees Fahrenheit. 



WINTER'S HAND Y BOOK OF REFERENCE 87 

RECIPE NO. 3$ 

HOW TO ADULTERATE OILS 

Use neutral oil. This is used by nearly all 
compounders and mixers of oil. A good neutral 
oil will stand a cold test of between 20 and 30 
degrees above zero, Fahrenheit; there are, of 
course, different grades. The light colored oil is 
from 33 to 34 specific gravity; the dark oil from 
31 to 32. There is no fixed rule regarding the 
use of these oils for mixing with animal oils. 
Some use 5 gallons to a barrel of animal oil, 
such as lard oil; some use 10 gallons, and I have 
used, myself, as much as 1 5 gallons to the bar- 
rel, and I have known as much as 20 gallons to 
be used, or, in other words, 30 gallons of lard 
oil and 20 gallons of neutral oil. I consider 20 
per cent a good mixture ; and I think a lard oil, 
for some purposes, mixed to this extent is even 
better than in its pure state, as the neutral oil 
will have a tendency to prevent corrosion of 
metal, while, of course, it cheapens the cost of 
lard oil. 

The dark neutral oil is used by a great many 
in mixing vegetable oils, such as linseed, etc. 



88 WINTER'S HANDY BOOK OF REFERENCE 

In the matter of the adulteration of oils, my ex- 
perience has shown me that firms carry the 
adulteration just as far as their consciences will 
permit them. There is no set rule to follow. 



WINTER'S HANDY BOOK OF REFERENCE 89 



RECIPE NO, 36 



HOW TO ARRANGE CATCH-BASINS SO AS TO 
AVOID LOSS OF GREASE IN WASHING FLOORS 

Have one large tank built, and set it in the 
ground, allowing everything from the floors to 
be washed into it. This tank is to be arranged 
as shown in the following cut. 




Into No. I everything runs; the water will run 
under the trap into No. 2 ; over No. 2 into the 
next compartment, etc., etc., until it reaches 
the last space; here it runs up through a 2-inch 
pipe, set in so that it only goes within 2 inches 
of the bottom of the tank; the grease, being 
the lighter, will always be on top of the water, 
and will almost always be found in the first and 
second sections. Should some of it, however, 
get out, it will positively be caught in the other 
sections, and it is impossible for any grease to 
get out of the tank by this arrangement. 



go WINTER'S HAND Y BOOK OF REFERENCE 

RECIPE NO. 37 

FREE ACID TESTS 

For these tests use an 8-ounce bottle; put in 
it 2 ounces of alcohol; add a few drops of tam- 
arick (tamarisk) to color the solution. It should 
color the alcohol red. Place the bottle in hot 
water and heat it to about 150 degrees Fahren- 
heit, and then add to this alcohol 10 cubic cen- 
timeters of the oil to be treated. Shake well. 
The mixture should now be yellow. Take from 
a burette a caustic potash solution, and run it 
very slowly from the burette into this 8-ounce 
bottle; it must get into the mixture drop by drop, 
shaking well after every few drops, until it turns 
red — a nice cherry red — which color must re- 
main permanent. Now look at the burette and 
read off how many cubic centimeters of the 
caustic potash solution it took to cause this re- 
action. Divide the figure by two and you will 
have the percentage of free acid in the article 
being tested. Now, at the first reading, it seems 
as if only a chemist could do this properly, but 
let me say that the operation is as simple as 
it is important. 



WINTER'S HAND Y BOOK OF REFERENCE 91 

All you have to do is to go to a chemist or to 
a drug store and tell them that you want two 
quarts of 95 degrees alcohol, to which an eighth 
ounce of dry carbonate of soda has been added, 
and that you want also one quart of caustic pot- 
ash solution of sufficient strength to allow 31^^ 
cubic centimeters of it to exactly neutralize 5 
cubic centimeters of the above mixture of acid, 
sulphuric and water, which contains 49 milli- 
grams, or 1.2504 per cubic centimeter. This will 
give you the solution to work with. 

Buy one pipette of 10 cubic centimeters, one 
burette of 30 c c. , and 2 ounces of tamarick. 

You take all this to your office and begin mak- 
ing your test. Take an 8-ounce bottle. Into 
this put 2 ounces of the alcohol; you then place 
this in hot water or hold it over a spirit lamp 
and heat it to about 1 50 degrees Fahrenheit, or 
until it feels warm to your hand; next you heat 
the oil to be treated to about the same tempera- 
ture. You put your pipette into this oil and 
suck up to the mark 10 c. c. on the pipette; when 
you have reached it exactly, put your finger on 
the end you had in your mouth and this will 
prevent the oil from running out. Look at it 
carefully and if there is not enough put in more; 
if there is too much, let the surplus drop back 



92 WINTER' S HANDY BO OK OF REFERENCE 

into the oil until the pipette marks exactly lo 
c. c. 

When you have got this, put the other end 
into the 8 ounce bottle containing the alcohol 
and tamarick, remembering that the 2 ounces 
alcohol must receive from ten to fifteen drops of 
tamarick to color it, I generally use this 
amount to color the alcohol. 

Now let this oil run into the alcohol and tam- 
arick mixture. Shake it well and it will turn 
out a nice, bright yellow. Now you take your 
burette into which you have put the caustic pot- 
ash preparation. The burette is marked off in 
tenths — mark where you start. Suppose it 
shows 30 c. c. of potash. You allow a few 
drops of this to pass into the 8-ounce bottle with 
the oil, alcohol and tamarick solution. Shake 
it well; if it does not remain a bright cherry red 
put in a few more drops, shaking the bottle con- 
tinually until the mixture remains a bright cherry 
red. This then finishes the process. 

You then look at your burette and find out 
how many cubic centimeters of the potash solu- 
tion have been used. If you used 4 c. c, divide 
this by 2 and your oil will be known to contain 
2 per cent of free acid. If you have used 6 c. c= 
of the potash solution, your oil contains 3 per 
cent of free acid, and so on. 



WINTERS HANDY BOOK OF REFERENCE 93 

A good lard oil should not run over 2 per cent 
of free acid, and some will go as low down as i 
per cent. Other oils run higher, some as high 
as 20 per cent of free acid, but these are termed 
No. 2 and No. 3 lard oils. 



94 WINTER'S HANDY BOOK OF REFERENCE 



RECIPE NO. 3 

DELICATE METHOD OF OBTAINING THE PERCENT- 
AGE OF STEARIC ACID OR OLEIC ACID 
CONTAINED IN TALLOW, GREASES, ETC. 

The following process is the one used in most 
laboratories. It is not a difficult one, but must 
be closely carried out as directed. As most of 
the tallow is now bought and paid for according 
to the percentage of stearic acid it contains, it is 
important to know how to make a test. 

Good, fine tallow will contain the following 
proportions: 

45 per cent Stearic Acid 
45 per cent Oleine Oil, or Red Oil 
8 per cent Glycerine 
2 per cent lost in manufacturing 

100 per cent. 

To test tallow so as to ascertain the point of 
crystallization or solidification, the following 
apparatus a?td substances are needed: 



WINTER'S HANDY BOOK OF REFERENCE 95 

1st. A suitable vessel, basin-shaped, and ca- 
pable of holding about 2 quarts or 2 liters of 
liquid. A copper vessel preferred, but it must 
be of such material as will resist the chemical 
action of acids. 

Suitable means of heating the above must be 
procured. 

2d. A pair of scales is needed, capable of 
weighing 50 grams of tallow, or a pipette capa- 
ble of measuring said quantity. 

3d. A graduated glass is to be used, capable 
of measuring from i to 60 cubic centimeters. 

4th. We need, besides, a pipette of about i 
to 200 cubic centimeter capacity, with rubber 
ball attached for sucking up liquid from the sol- 
ution of water and fatty acid. 

5th. Also a thermometer of the finest grade, 
capable of registering up to 100 Centigrade or 
500 degrees Fahrenheit, each degree being 
divided into fifths and tenths. 

6th. One half-dozen test tubes about 5 inches 
long and about three-fourths to seven-eighths of 
an inch in diameter. 

7th. A frame of iron or wood, or of any suit- 
able material, for suspending the thermometer 
over and into one of the test-tubes; the latter 
is to be held in position by a bottle of suitable 



96 WINTER'S HANDY BOOK OF REFERENCE 

size by means of a hole cut in a cork, as shown 
in the illustration herein inserted. 




8th. About 2 quarts of caustic soda, a solu- 
tion of 36 degrees Beaume strength; about 2 
quarts of sulphuric acid, a solution of 36 degrees 
Beaume strength; about 2 quarts of alcohol. 

9th. A glass rod for stirring. 

Here is the Testing Operation: 

Weigh or measure 50 grams of the sample 
of tallow to be tested, and heat it in the vessel 
until it begins to smoke. But care must be used 
not to allow it to burn. 

Now add 40 cubic centimeters of the caustic 
soda solution, and 35 cubic centimeters of alco- 



WINTER'S HAND V BOOK OF REFERENCE 97 

hol. Stir this until it forms into a paste, then 
add slowly about one quart of boiling water, and 
boil until thoroughly saponified, an operation 
which will take but a few minutes. Then pour 
in a little cold water to cool the solution, and 
boil until it becomes perfectly clear and the fatty 
acid separates from the soap. This last opera- 
tion will occupy one hour — more or less. 

The water must now be drawn off by means 
of a pipette, and a sufficient quantity of the fat 
remaining, or of the fatty acids, be put in one 
of the test-tubes and suspended in a bottle by 
means of a cork with a hole cut in, and fitted 
into the neck of said bottle as shown in drawing. 

Place the bulb of the thermometer into one 
of the test-tubes, and see that the bulb is en- 
tirely covered by the liquid fatty acids, as near 
the center as possible. 

The thermometer must be suspended so as to 
swing freely from the frame of iron or wood. The 
temperature of the fatty acid should be suffi- 
ciently high to secure a complete liquefaction 
at, say about 55 to 70 degrees Centigrade. 

Watch the thermometer carefully; it can be 
read accurately by means of a small magnifying 
glass. As the mercury descends and finally ap- 
proaches the point of crystallization, it will 
move more slowly and finally stop. 



98 WINTER'S HANDY BOOK OF REFERENCE 

After a while it will rise. As soon as it stops 
falling and crystals begin to appear around the 
bulb, stir with the bulb of the thermometer the 
matter inside the tube, three or four times to the 
right and as many times to the left, then let it 
stand in the tube as near the center as possible, 
and begin watching more closely than ever. 

The mercury in the thermometer will rise 
steadily, and the highest point it reaches is the 
crystallization point. The thermometer should 
be protected against currents of air and kept 
perfectly still. 



WINTER'S HANDY BOOK OF REFERENCE 99 

RECIPE NO. 39 

HOW TO COOL A MEAT MARKET WITH BRINE 
CIRCULATION 

Here is a nice and economical way of keeping 
your market fairly cool: 

Have plenty of 1 ^ inch pipe placed about 
6 or 7 feet above the level of your floor. Have 
above this floor, a large tank built and well in- 
sulated; in this tank place your ice and salt, 
keeping the tank well covered. This will reduce 
the temperature of the water to 32 degrees Fah- 
renheit; then open a valve and let this water flow 
through your pipes and run into a tank built 
under your floor. 

This second tank, of course, must also be well 
insulated and so arranged that ice and salt can 
be put into it; then a pump is arranged in con- 
nection with this tank, and the same water is 
pumped back, upstairs, into Tank No. i. If you 
keep the doors of your store closed and use a 
little care, you can keep your temperature down 
to 55 or 60 degrees Fahrenheit, in hot weather, 
and do so very cheaply. Of course the temper- 
ature can be brought down even lower by using 
more ice and salt and plenty of iron piping, and 
by insulating your shop thoroughly. 



loo WINTERS HANDY BOOK OF REFERENCE 



RECIPE NO. 40 

HOW TO KEEP AND USE A CHILL-ROOM TO BEST 
ADVANTAGE 

A chill-room should be filled every alternate 
day. 

Hogs are to han^ 40 to 43 hours and cattle 
the same. 

Hogs should hang in a temperature of 32 de- 
grees Fahrenheit. 

Cattle should hang in a temperature of 38 de- 
grees Fahrenheit. 

Hogs averaging 200 to 2 50 lbs. require, each, 
lYz sq. ft. of space. 

Cattle of 800 lbs. dressed, require, each, from 
10 to 12 sq. ft. of space. 

To chill 1,000 hogs and 300 cattle will require 
a machine of 100 tons refrigerating capacity; 
storage will take besides 40 to 50 tons; you 
therefore need two machines of 80 tons each, 
and they will cost you, complete, about $40,000. 

In figuring what storage is required, always 
figure 8,000 to 12,000 cubic feet per ton refrig- 
erator. 



WINTER'S HANDY BOOK OF REFERENCE loi 

RECIPE NO. 41 

HOW TO PROPERLY FIT UP A TEST ROOM 

Every lard refinery or packing house should 
fit up a small room, kept under lock and key, 
for making tests, etc. In this room should be 
made all tests of lards, tallows, oils, greases, 
etc. You need no professional chemist for those 
tests. You can very easily learn how to make 
yourselves the few occasional tests your business 
may require. 

To fit up youT little laboratory, go to any 
chemical supply shop and purchase: 

3 i2-ounce beakers 

I dozen 8-ounce bottles 

1 lo-c. c. pipette 

2 glass funnels, 6 inches diameter 
2 8-ounce wash-bottles 

I porcelain mortar and pestle of 4 inches diameter 
I Bunsen gas-lamp, plain 
I glass spatula, 6 inches long 

1 iron ring stand 

2 dozen test-tubes, 6 inches by Y^ inch 
I tube rack of 12 holes ' 



I02 WINTER'S HANDY BOOK OF REFERENCE 

I chemical thermometer, 600 degrees Fahrenheit 
3 evaporators of porcelain, 6 inches in diameter 
3 evaporators of porcelain, 12 inches in diameter 

1 package filter paper, 12 inches in diameter 

2 rings for filter-stands 
I small tincture press. 

These articles will cost but a trifle, and they 
will be sufficient for making a number of tests. 



WINTER'S HANDY BOOK OF REFERENCE 103 



RECIPE NO. 42 

HOW TO USE AND COMPARE THE DIFFERENT 
SCALES OF THERMOMETERS 

When using thermometers, much annoyance 
has been caused by the existence of the three 
different scales in use in the different civilized 
countries of the world. 

The Reaumur Scale prevails in Germany. 

The Centigrade (or Celsius) Scale, in France 
and generally wherever the metric system of 
weights and measures is followed, and in all, 
except English-speaking countries, for every 
scientific purpose. 

The Fahrenheit Scale, in the United States 
and the British Empire. 

The best argument in favor of the Centigrade 
Scale is that it includes between o degree 
(freezing point of water) and 100 degrees (boil- 
ing point of water) all the temperatures gener- 
ally met with in the civilized zone. 

The Fahrenheit Scale is convenient on ac- 
count of its short degrees, of which there are 180 
between the freezing point of water (32 degrees) 
and the boiling point of water (212 degrees), 



104 WINTER'S HANDY BOOK OF REFERENCE 

thus allowing more minute calculations without 
the use of fractions. Its low zero makes it pos- 
sible, in temperate climates, to dispense with 
the sign — . 

The Reaumur Scale divides the space between 
the freezing and boiling of water into 80 degrees, 
instead of 100 degrees, as in the centigrade sys- 
tem. 

The conversion of any one of these scales into 
another is very simple. You just proceed as 
follows: 

1st. To convert a temperature given by a 
Fahrenheit scale into one given by a centigrade 
scale, subtract 32 from the figure on the Fah- 
renheit thermometer, multiply the remainder 
by 5 and divide by 9. The product will give 
you the same temperature in centigrade degrees. 

2d. To convert Fahrenheit degrees into 
Reaumur degrees, subtract 32, multiply by 4 
and divide by 9. The product gives you the 
same temperature according to the Reaumur 
scale. 

3d. To convert centigrade degrees into Fah- 
renheit degrees, multiply the centigrade tem- 
perature by 9 and divide by 5, adding 32 to the 
result. You will then have the same tempera- 
ture expressed in Fahrenheit degrees. 



WINTER'S HANDY BOOK OF REFERENCE 105 

4th. To convert Reaumur degrees into Fah- 
renheit degrees, multiply the Reamur tempera- 
ture by 9 and divide by 4, adding 32 to the result. 
You'll have the same temperature expressed in 
Fahrenheit degrees. 

The following is a table giving equivalents in 
Centigrade, Reaumur and Fahrenheit degrees 
up to the boiling point of w^ater, prepared for 
the convenience of those who do not care to 
take the trouble of converting temperatures from 
one scale into another. 



io6 WINTER'S HANDY BOOK OF REFERENCE 



COMPARISONS BETWEEN 
CENTIGRADE, REAUMUR AND 
FAHRENHEIT SCALES 



o. 


R. 


B^. 


c. 


R. 


i^. 


—30 


—24.0 


—22.0 


1 


-0.8 


30.2 


—29 


—23.0 


—20.2 





0.0 


32.0 


—28 


—22.4 


—18.4 


1 


0.8 


33.8 


—27 


—21.6 


—16.6 


2 


1.6 


35.6 


—26 


—20.8 


—14.8 


3 


2.4 


37.4 


—25 


—20.0 


-13.0 


4 


3.2 


39.2 


—24 


—19.2 


-11.2 


5 


4.0 


41.0 


—23 


—18.4 


—9.4 


6 


4.8 


42.8 


—22 


-17.6 


—7.6 


7 


5.6 


44.6 


—21 


-16.8 


—5.8 


8 


6.4 


46.4 


—20 


—16.0 


-4.0 


9 


7.2 


48.2 


—19 


—15.2 


—2.2 


10 


8.0 , 


50.0 


-18 


—14.4 


-0.4 


11 


8.8 


51.8 


-17 


—13.6 


1.4 


12 


9.6 


53.6 


—16 


—12.8 


3.2 


13 


10.4 


55.4 


-15 


-12.0 


5.0 


14 


11.2 


57.2 


—14 


—11.2 


6.8 


15 


12.0 


69.0 


—13 


—10.4 


8.6 


16 


12.8 


60.8 


-12 


-9.6 


10.4 


17 


13.6 


62.6 


—11 


-8.8 


12.2 


18 


14.4 


64.4 


—10 


-8.0 


14.0 


19 


15.2 


66.2 


—9 


—7.2 


15.8 


20 


16.0 


68.0 


—8 


-6.4 


17.6 


21 


16.8 


69.8 


—7 


-5.6 


19.4 


22 


17.6 


71.6 


-6 


-4.8 


21.2 


23 


18.4 


73.4 


—5 


-4.0 


23.0 


24 


19.2 


75.2 


—4 


—3.2 


24.8 


25 


20.0 


77.0 


—3 


—2.4 


26.6 


26 


20.8 


78.8 


—2 


—1.6 


28.4 


27 - 


21.6 


80.6 



WINTER'S HAND Y BOOK Ot<' REIERnNCE io> 

COMPARISONS BETWEEN 
CENTIGRADE REAUMUR AND 
FAHRENHEIT SCALES 



c. 


R, 


F' 


c. 


R. 


F* 


28 


22.4 


82.4 


65 


52.0 


149.0 


29 


23.2 


81.2 


66 


52.8 


150.8 


30 


24.0 


86.0 


67 


53.6 


152.6 


31 


24.3 


87.8 


68 


54.4 


154.4 


32 


25.6 


89.6 


69 


55.2 


156.2 


33 


26.4 


91.4 


70 


56.0 


158.0 


34 


27.2 


93.2 


71 


56.8 


159.8 


35 


28.0 


95.0 


72 


57.6 


161.6 


36 


28.8 


96.8 


73 


58.4 


163.4 


37 


29.6 


98.6 


74 


59.2 


165.2 


38 


30.4 


100.4 


75 


60.0 


167.0 


39 


31.2 


102.2 


76 


60.8 


168 8 


40 


32.0 


104.4 


77 


61.6 


170.6 


41 


32.8 


105.8 


78 


62.4 


172.4 


42 


33.6 


107.6 


79 


63.2 


174.2 


43 


34.4 


109.4 


80 


64.0 


1760 


44 


35.2 


111.2 


81 


64.8 


177.8 


45 


36.0 


113.0 


82 


65.6 


1796 


46 


36.8 


114.9 


83 


66.4 


181.4 


47 


37.6 


116.6 


84 


67.2 


183.2 


48 


38.4 


118.4 


85 


68.0 


185.0 


49 


39.2 


120.2 


86 


68.8 


186.8 


50 


40.0 


122.0 


87 


69.6 


188.6 


51 


40.8 


123.8 


88 


70.4 


190.4 


52 


41.6 


125.6 


89 


71.2 


192.5 


53 


42.4 


127.4 


90 


72.0 


194.0 


54 


43.2 


129.2 


91 


72.8 


195.8 


55 


44.0 


131.0 


92 


73.6 


197.6 


56 


44.8 


132.8 


93 


74.4 


199.4 


57 


45.6 


134.6 


94 


75.2 


202.2 


58 


46.4 


136.4 


95 


76.0 


203.0 


59 


47.2 


138.2 


96 


76.8 


204.8 


60 


48.0 


140.0 


97 


77.6 


206.6 


61 


48.8 


141.8 


98 


78.4 


208.4 


62 


49.6 


143.6 


99 


79.2 


210.2 


63 


50.4 


145.4 


100 


80.0 


202.0 


64 


51.2 


147.2 









108 WINTER'S HANDY BOOK OF REFERENCE 

RECIPE NO 43 

SPECIFICATIONS FOR LARD OIL 

Two grades of lard oil, known on the market 
as "Extra" and "Extra No. i," are used, the 
former principally for burning, the other as a 
lubricant. The material desired under specifi- 
cations is oil pressed from the lard of corn-fed 
hogs, unmixed with other oils and containing the 
least possible amount of free acid. Also, from 
October ist to May ist it should show a cdld 
test of not higher than 43 degrees Fahrenheit. 
Oil from lard of "mash" or distillery-fed hogs 
does not give good results in service and should 
never be sent to railroads. Also care should 
be observed to have the oil made from fresh 
lard; old lard gives an oil that does not burn 
well and also works badly as a lubricant. 
Whenever pressing lard always figure 1 5 cents 
per 100 lbs. for labor. 

The use of the so-called "neatsfoot stock," 
either alone or as an admixture in making the 
"Extra No. i" grade, is not recommended. Neats- 
foot oil is used by the railroad companies when 
the price will admit, but it is always preferred 



WINTER'S HAND Y BOOK OF REFERENCE 109 

unmixed. Both grades of oil will be purchased on 
sample and shipments must conform to sample. 
A 4-ounce sample is sufficient and should be 
sent to the purchasing agent of the road ; the 
color of the sample has an influence in the secur- 
ing of orders; the lightest in color are always 
considered the best. Shipments must be made 
as soon as possible after the order is placed. All 
shipments received at any shop after October 
I St will be subjected to cold tests and rejected 
if they fail, unless it can be shown that the ship- 
ment has been more than a week in transit. 
The extra grade will not be accepted when 

I St. It contains admixtures of any other oils. 

2d. It contains more free acid than is neutral- 
ized by 4 c. c. of alkali, as described. 

3d. It shows a cold test above 45 degrees 
Fahrenheit from October i to May i. 

A shipment of Extra No. i will not be ac- 
cepted when 

1st. It contains admixtures of any other oils. 

2d. It contains more free acid than is neutral- 
ized by 30 c. c. of alkali. 

3d. It shows a cold test above 45 degrees 
Fahrenheit from October i to May i. 



no WINTER'S HANDY BOOK OF REFERENCE 

RECIPE NO 44. 

PURE NEATSFOOT OIL 

This oil is made from the feet only, by heat- 
ing just below boiling point. 

Then the feet are taken and screened; this 
throws out the meat, etc. This meat is then 
boiled thoroughly and allowed to settle, when 
the stock is carefully skimmed, and this oil makes 
a No. I neatsfoot oil. 

Now, if this oil is taken and filtered, the float- 
ing stearine will be caught. It then sells for an 
extra oil. The stearine can be put into the tal- 
low tank and used for tallow. 

The head stock oil is refined and an A No. i 
oil made by pressing this stearine as it goes into 
the tallow-tank. 

RECIPE NO. 45 

COLD TEST OF LARD OILS 

This test is made as follows: 

A couple of ounces of oil are put in a 4-ounce 
sample bottle and a thermometer introduced in 
it. The oil is then frozen, a freezing mixture 
of ice and salt being used if necessary. When 



WINTER' S HANDY BOOK OF REFERENCE 1 1 1 

the oil has become hard, the bottle is removed 
from the freezing mixture and the frozen oil al- 
lowed to soften, being stirred and well mixed 
at the same time, by means of the thermometer, 
until the mass will run from one end of the 
bottle to the other. 

The reading of the thermometer, when this 
operation has been gone through, is regarded as 
the cold test of the oil. 

We have treated in our Recipe No. 37, under 
the heading of FREE ACID TESTS, all that 
concerns this important analysis. 



1 12 WINTER'S HAND Y BOOK OF REFERENCE 



SPECIFICATION ISSUED BY THE PENN. 
R. R. COMPANY POWER DEPARTMENT 

"From this date all materials used as lubri- 
cants and burning oils will be purchased by 
weight, and quotation of prices and bills must be 
by the pound and not gallons. In quoting prices 
cents and looths should be used. A separate 
bill must be rendered for every shipment, how- 
ever small, even though it be but a portion of 
the whole order; and the bill must be made as 
soon as possible after the shipment is made. 

"Every package containing lubricants and 
burning oils must be plainly marked with the 
gross weight and tare. 

"This applies to oil-tank cars as well as to 
barrels. 

"Parties faihng to mark both gross and tare 
on their packages must accept the company's 
weights without any question. 

"Whenever a shipment of any lubricant or 
burning oil is received at any point, it will be 
immediately weighed and, when practicable, 
will be at once emptied and the empty packages 
weighed. If not practicable to empty all the 
packages, 5 per cent of the shipment will be 



WINTER'S HANDY BOOK OF REFERENCE 113 

emptied and the tares taken of the whole. The 
tares of the whole shipment will then be ad- 
justed in accordance with the weight of the 5 
per cent; if the net weight found from above 
data is less than the amount charged for in the 
bill by more than i per cent, a deduction will 
be made from the bill equal to the amount of 
deficiency over i per cent. 

"This I per cent covers leakage in transit and 
the amount which adheres to the barrels when 
emptying them, also possible slight difference in 
scales." 



1 1 4 WINTER'S HANDY BOOK OF REFERENCE 



ANALYSIS OF PRIME WINTER-STRAINED 
LARD OIL 

Prime winter-strained lard oil contains less 
than 2 per cent of free acids, for the cold test 
must stand a temperature of 45 degrees Fahren- 
heit or less 

Its specific gravity is 22 to 24 degrees Beaume, 
at a temperature of 60 degrees Fahrenheit. 

SUNDRY RECOMMENDATIONS CON- 
CERNING EXTRA WINTER 
STRAINED LARD OIL 

In pressing stock to obtain E. W. S. (i. e., 
Extra Winter-Strained Lard Oil), always press 
from the choicest prime steam lard. There is 
always a good demand for the oil and stearine. 

Press it in winter, on account of the cold tem- 
perature; in summer, if you have refrigerating 
facilities to keep the press-room cold, always 
make a test of your lard by pressing a small 
quantity in your laboratory in your tincture- 
press. 

Make an acid test of your oil; this you can do 
by following directions under heading of Free 



WINTER'S HANDY BOOK OF REFERENCE 115 

Acid Tests, If your oil shows over 2 per cent 
of acid, there is no use pressing it out of the lard 
you are just then working from, and expecting 
it to pass for an E. W. S. lard oil, as it is sure 
to be rejected. But if it shows 2 per cent of 
acid or less, press it and you will have no trouble 
getting top price for both oil and stearine. 



ii6 WINTERS HANDY BOOK OF REFERENCE 

\ 

RECIPE NO. 46 

HOW TO DETECT WATER AND IMPURITIES 

Water. "Weigh carefully and exactly 20 grams 
of the article to he tested in a small porcelain 
dish; then place the latter over an alcohol stove; 
let it get very hot without burning it; when 
small bubbles cease coming to the top, reweigh, 
and the loss in weight will give you the percent- 
age of water. 

Impurities. Now take the material in a dish, 
and, after carefully weighing two filter papers 
against each other, add some naphtha to the ma- 
terial and pass the whole through one of the 
filter papers. Carefully wash all grease out of 
filter paper with warm naphtha, using a wash 
bottle. Weigh the two papers against each 
other again; the increased weight gained by the 
one you used for the above operation gives you 
the percentage of impurities. An oven may be 
used instead of an alcohol stove. Do not heat 
above 180 degrees Fahrenheit. 



WINTER'S HANDY BOOK OF REFERENCE 117 

RECIPE NO. 47 

BREAKFAST BACON 

Is made by cutting the regular belly length- 
wise, usual standard sold four to six pounds, 
well smoked, and may be canvased or un- 
canvased as desired for the market which it is 
intended for. 

RECIPE NO. 48 

BARREL BACKS 

Backs shall be cut from the backs of heavy, 
well fatted hogs, after taking out full cut ribs 
and loins, each barrel containing a proper pro- 
portion of middle and other cuts, cut uniform 
in shape and as free from lean as practicable, 
and entirely free from bone. Packed five layers 
to the barrel, and weighing not less than two 
hundred pounds, -with not less than forty pounds 
of good, coarse salt, when packed fresh from the 
block one hundred and ninety pounds of green 
meat to be weighed in. 



ii8 WINTER'S HANDY BOOK OF REFERENCE 

RECIPE NO. 49 

EXTRA PRIME PORK 

Extra Prime Pork shall be made of heavy un- 
trimmed shoulders, cut into three pieces, the 
leg to be cut off clean to the breast ; to be packed 
one hundred and ninety pounds of green meat 
into each barrel, with the same quantity and 
quality of salt as Mess Pork. 

RECIPE NO. 50 

IRISH CUT SIDES 

Irish Cut Sides should be made the same as 
Long Clears, with the knuckle bone left in. 
Packed in boxes to fit the meat, five hundred to 
six hundred pounds, in dry salt. 

RECIPE NO. 51 

LEAN ENDS 

Lean ends shall be packed in the same man- 
ner as Backs, from well selected medium-weight 
bellies. Cut square at each end and pack five 
layers to the barrel. 



WINTER' S HANDY BOOK OF REFERENCE 1 1 9 



RECIPE NO. 52 

CLEAR PORK 

Clear Pork shall be cut and packed in the 
same manner as Backs, except that the belly 
end shall be left on each strip; but every piece 
must be cut square at each end, and packed five 
layers to the barrel. 



RECIPE NO. 53 

COOPERAGE 

All pork and lard shall be in new packages, i. 
e., packages never having been previously filled, 
unless otherwise stated at the time of sale, with 
the exception of lard sold in tubs, which may be 
second-hand tubs, but the packages must be 
clean, and in good order. 



I20 WINTER'S HANDY BOOK OF REFERENCE 

RECIPE NO. 54 

MAKING SWEET PICKLE FOR CURING MEATS — 
HAMS 

One tierce of i6-lb. hams contains about i6 
to 19 pieces. 

In packing these, put into the tierce with the 
hams 

18 ozs. Saltpeter 
4 lbs. Granulated Sugar 

Then till the tierce up with 85 degrees proof 
pickle for a mild cure. 

It will take these hams 85 to 90 days to be- 
come cured. 

When first packed they will weigh about 300 
lbs. When taken out they will weigh about 
322 lbs. 

These hams should be kept in a temperature 
not over 38 degrees Fahrenheit and should 
be rolled the fifth day after being packed; 
again on the fifteenth day; then again on the 
thirtieth day; then allow them to rest. The 
object in rolling them is to find the cripples and 
leakers; also to evenly mix the ingredients and 
also to get the pickle into the hams that might 
partly be dry. Should you find leakers, be sure 
to have the tierce reopened and repickled. 
Always use the same strength of pickle as was 
used before. 



WINTER'S HAND Y BOOK OF REFERENCE 121 

RECIPE NO. 55 

DRY SALTING MEATS 

Use Ashten salt. 

Get ready a barrel full of lOO degrees proof 
pickle. 

Now take the meats, drop them into the pickle, 
take them out and put them in a salt-box and 
rub a little salt over them. Then pile them cuts 
?/;/, flanks ?^/, sprinkle 2 ounces fine saltpeter over 
the pile; shake a small handful of salt on top. 

In packing hams lay them left and right, in or- 
der to allow the pickle to run down the stifle 
joint; then, in five days, overhaul them in a 
box. 

Always try to save the pickle that these hams 
make and use this pickle on the hams again, then 
rub them slightly with salt and lay them on a 
pile. In about lo days overhaul them again. 
If your temperature is steady, at, say from 36 
to 38 degrees, you can let them stay fifteen 
days. Use fine salt again when overhauling 
them. You will find they have a fine cherry 
color, which suits the English market. They 
are ready to pack any time after the 25th day, 
as they cure in shipment. 



X 



122 WINTER'S HANDY BOOK OF REFERENCE 

RECIPE NO. 56 

POINTS OF INTEREST ABOUT HAMS 

In making hams, 12 to 14-lb. hams are worth 
more than hams 16 to 18 lbs. 

Be sure to always save the pickle these hams 
make, as no pickle can be made to equal it. 

Light, long clears, 35 to 40 lbs. 

Cumberland light, about 32 lbs; heavy, 35 
to 40 lbs. 

Birmingham sides, light, about 35 to 40 lbs. 

Yorkshire, 40 to 45 lbs. 

Long ribs, light, about 18 to 20 lbs; heavy, 
20 to 25 lbs. 

Long cut hams, light, run from 12 to 14 lbs. 

Long cut hams, medium, run from 16 to 18 
lbs. 

Long cut hams, heavy, run from 18 to 20 lbs. 

Strafford hams, about 16 to 18 lbs. 

Preston hams, about 16 to 18 lbs., the left 
bone left on. 

California hams, about 10 to 12 lbs. 

Picnic hams, about 8 to 10 lbs. 

Boston shoulder, about 6 to 8 lbs. 

When packing hams in tierces with salt, use 
21 lbs. Salt 
12 ozs. Saltpeter 
4 lbs. Granulated Sugar. 



WINTER'S HAND V BOOK OF REFERENCE 123 

Fill up the tierce with water; roll it the same 
as in the sweet pickle process. 

I would recommend using no pump in curing 
hams; my reason is that it does not make choice 
hams. One of the large Chicago houses has 
lost, in one season, over $30,000 by getting air 
into the hams, and now very few large packers 
use the pump. When you get a good, careful 
man to use this pump, you might take the risk, 
if you are in a hurry, as it cures the meat in 65 
days. But it does not make choice hams. 



124 WINTER'S HAND V BOOK OF REFERENCE 

RECIPE NO. 57 

SWEET PICKLE BELLIES 

The formula is the following: 
% lb. Saltpeter 
4 lbs. Granulated Sugar 
75 lbs. Proof Pickle. 

They take 40 days to cure. 

Roll them the same as you do hams. 

They should be made from nice, smooth hogs, 
well cut and trimmed, and to weigh within 2 lbs. 
each way of the average sold. When packed 
from the block in tierces, 300 lbs. of green meat 
to be packed in the same tierce, pickled accord- 
ing to the standard used by the packer, who 
brands his name upon each package. 

RECIPE NO. 58 

HOW MEAT SHOULD BE TREATED BEFORE YOU 
START PACKING IT 

Hogs, from the time they are killed, should 
hang 48 hours before cutting up in a tempera- 



WINTER'S HAND Y BOOK OF REFERENCE 125 

ture of 35 to 36 degrees Fahrenheit, or colder. 
After cutting, hams and shoulders should be 
spread out on racks for 48 hours before packing, 
in the same temperature (35 to 36 degrees Fah- 
renheit, or lower). This will get all the animal 
heat out of them, and is the great secret in cur- 
ing meats. Be sure that all the animal heat is 
out, then go ahead. 

RECIPE NO. 59 

FOR CURING BACK PORK 

Take from 35 to 40 pieces; use 10 lbs. rock 
salt, coarse; 8 ozs. saltpeter. 

Fill barrels with 90 degrees proof pickle. This 
will cure clear pork or back pork; this sells for 
either family pork or back pork, and can be 
branded as such. 

Cut this square and uniform. 

A short rib about 35 to 40 average makes 
back and belly. Put the back into backs or 
family pork, and the bellies go for sweet pickled 
bellies. 

Shoulders should be cut off with two ribs left 
on the square. 



126 WINTER'S HAND Y BOOK OF REFERENCE 

RECIPE NO. 60 

RIB BELLIES 

Should be cut regular and uniform in width, 
square at ends, edges smoothly trimmed, but not 
strapped. The meat should be fully cured when 
packed and the pieces classified in packing, ex- 
treme weights not to be used in making any 
specified average. Boxes to be made as near as 
practicable to fit the different sizes. 

This meat is packed in boxes from 500 to 600 
lbs., in dry salt. 

RECIPE NO 61 

CLEAR BELLIES 

Should be cut the same as Rib Bellies, with the 
exception that all the bone is taken out This 
meat is packed in boxes from 500 to 600 lbs., in 
dry salt. 

On an 8 or lo-lb. average belly, leave the rib 
in. 

On clear belly, 10 or 12 lbs., take the rib out. 



WINTER'S HAND V BOOK OF REFERENCE 127 

You can make these 12 to 14 lbs., according to 
your trade. Heavy bellies can be sold 12 to 14 
lbs. average, and light ones from 10 to 12 lbs. 
average. Light bellies are always worth more 
than heavy ones. 

In making a choice belly, always be sure to 
cut the seed out. What is meant by seed is 
this: A sow pig, after she loses her young, 
dries up, and the milk goes into what is called 
the seed. This is very objectionable when mak- 
ing a sale, and will not pass inspection. 



RECIPE NO. 62 

WHAT CONSTITUTES PRIME MESS PORK 

This is cut from the whole side, except ham, 
which is taken off first. Then split the side right 
through the middle. Chop shank and foot off. 

Now take the back and cut it into four pieces 
up to the blade. Make two pieces out of the 
balance. 

Then chop flank square; make 4-lb. pieces 
up to the shank; if the other is over 6 lbs., cut 
it in two parts. Otherwise let it go as one. 

A barrel of prime mess pork contains 



128 WINTER'S HANDY BOOK OF REFERENCE 

20 pieces Coarse 
30 pieces Prime. 

The prime is made up to the blade, and the 
bellies up to the shank. The prime pieces must 
weigh 115 lbs., and the coarse, 75 lbs. When 
taken out the whole will weigh 310 lbs., 40 
days old. 

In packing, use a little fine salt between each 
layer, and 6 ozs. saltpeter, with 10 lbs. coarse 
salt, and fill the barrel up with 90 degrees proof 
pickle. 

In following up this process you can rely upon 
getting a fine color and choice goods. In mak- 
ing prime mess pork take about 40 average, or 
between 35 and 40. Leave the shoulder on and 
split through the middle. 

Barrels should not be required to be iron 
hooped unless so stipulated at time of sale. 



WINTER'S HANDY BOOK OF REFERENCE . 129 

RECIPE NO. 63 

MESS PORK 

In making mess pork, the ham and shoulder 
should be cut from the side of well fatted hogs 
in strips, the hog to be first split through the 
backbone, or, if split on one side, then an equal 
proportion of hard and soft sides must be packed; 
in cutting the shoulder off, cut the butt narrow, 
then cut pieces from 5 >^ to 6 ^ inches wide. 
On the flank, cut square pieces. 

In packing mess pork, say twelve pieces to the 
barrel, it will take three sides. Pack two shoul- 
ders in the bottom of the barrel; one flank, then 
one shoulder; two middles; and always save 
three good pieces for header. 

Pack the balance in the third row. 

Use 20 lbs. fine salt; 20 lbs. coarse salt. 

Put one-third coarse in the bottom of the 
barrel; mix fine salt between the pork and put 
two-thirds coarse salt on top. Fill the barrel 
with water, or you may use 20 lbs. coarse salt, 
and fill with pickle 100 degrees proof. But I 
think that using salt will give best satisfaction. 

Pack 290 lbs. to the barrel; this must be ex- 



I30 WINTERS HAND Y BOOK OF REFERENCE 

act In about six months this will weigh 306 
lbs., which is regular. If older, it will weigh 
from 315 to 318 lbs. 

Break this down twice. First, after 10 days; 
second, after 20 days. 

If cutting heavy pieces, 10 pieces are worth 
more than 12 pieces. A premium of 25 cents 
per barrel is aways paid for 10 pieces in prefer- 
ence to 12 pieces. Twelve pieces are worth 
more than 14 pieces. But do not go over 14 
pieces to the barrel, as it will not be regular if 
you do. 

When packed fresh from the block, 190 lbs of 
green meat is to be weighed in. 



WINTER'S HANDY BOOK OF REFERENCE 131 



RECIPE NO. 64 

LIGHT LONG CLEARS 

Light long clears must be cut square; the 
backbone must be taken off and the ribs taken 
out, the slip-bone sawed down even with the 
meat. 

Long cut hams are cut from long cut clears 
that would leave no split bone, and, conse- 
quently, would need no sawing. The blade 
should be taken out with a small pocket, and 
the shoulder bone should be taken out with the 
shank and side. Leaf lard should be scraped 
clean out of the belly, and cut square at each 
end. You can use the same cure as is used in 
curing long cut hams. 



132 WINTER'S HAND Y BOOK OF REFERENCE 

RECIPE NO. 65 

NEW YORK SHOULDERS 

New York shoulders should be made from 
small, smooth hogs. 

Shank cut off one inch above the knee joint. 

Butted about one inch from the blade-bone. 

Neck and breast flap taken off. 

Trimmed close and smooth. Reasonably uni- 
form in size. 

And to average, in lots, not to exceed fourteen 
pounds. 

Three hundred pounds, block weight, should 
be packed in each tierce. 

Pickle same as used for hams. 

RECIPE NO. 6^ 

SHORT FAT BACKS 

Short fat backs should be made from sides of 
heavy, well-fatted hogs from which the bellies 
have been cut. 

Backbone and ribs taken out. 

All lean taken off. To be trimmed smoothly 
and properly squared on all edges. 

Packed in dry salt in boxes of five hundred 
to six hundred lbs. 



WINTER'S HANDY BOOK OF REFERENCE 133 

RECIPE NO. 67 

SHORT RIB SIDES 

To make short rib sides, the bone should be 
taken out. 

The backbone and breast bone sawed or cut 
down smooth and even with the face of the side. 

Feather of blade bone not to be removed, and 
no incision (pocket) to be made in side. 

Packed in boxes of about five hundred pounds. 

RECIPE NO. 68 

LONG FAT BACKS. 

Long fat backs should be cut regular and uni- 
form in width, square at ends. Sparerib and 
blade bone taken out. 

Lean to be cut out smooth and even with face 
of side. 

Edges to be smoothly trimmed. 

Meat to be fully cured when packed. 

Pieces to be classified in packing. 

This meat is packed in boxes to fit, from five 
hundred to six hundred pounds. Dry salt. 



134 WINTERS HANDY BOOK OF REFERENCE 

RECIPE NO. 69 

SHORT CLEAR BACKS 

Short clear backs should be made from the 
sides of smooth hogs, from which the bellies 
have been cut, backbone and ribs taken out, 
and lean left on, tail-bone sawed off even with 
the face of the meat and trimmed smooth and 
square on all the edges. 

Packed in boxes to fit them, five to six hun- 
dred pounds, in dry salt. 



RECIPE NO. 70 

EXTRA LONG CLEARS 

Extra long clear should be cut and trimmed 
in all respects like long clear, except that in ad- 
dition all the loin should be neatly trimmed off 
down to the fat. 

Packed in boxes to fit the meat, five hundred 
to six hundred pounds, in dry salt. 



WINTER'S HANDY BOOK OF REFERENCE 135 

RECIPE NO. 71 

LONG CLEARS 

Long clears should be cut reasonably square 
at both the tail end and the shoulder end. 

The neck taken off and smoothly trimmed. 

Backbone, shoulder bone and ribs taken out. 

Leg bone and blade, bench bone and breast 
bone sawed off; or cut down smooth and even 
with the face of the side. 

Packed in boxes to fit the meat, five hundred 
to six hundred pounds, in dry salt. 

RECIPE NO. 72 

CUMBERLAND CUTS 

Cumberland sides should have the end from 
which the ham is taken cut square. 

The leg cut off below the knee joint. 

The shoulder, ribs, neck bone, backbone and 
blood vein taken out, the breast bone saved, or 
cut down smooth and even with the face of the 
side, and should not be back strapped or flanked. 



136 WINTER'S HANDY BOOK OF REFERENCE 

Clean out the belly and cut the end square. 

These cuts must be free from seed and old 
sows. They must strictly come from choice 
hogs. The cure for them is the same as for long 
cut hams and clears. 

They should be cured by dipping in pickle and 
then put in a box and rubbed lightly with salt. 
Put most of the salt on the back and shoulder, 
as these are the thickest parts to be cured. 

Use 2 ounces saltpeter on each side; pile 
them eight high. It takes 1 5 to 20 days before 
they are ready for shipment. Overhaul them 
in 5 days, and again in 10 days. Do not salt 
this meat too heavily. 

In packing this meat for shipment, put a layer 
of salt, about one inch thick, in the bottom; 
then rub the cuts through a box and sprinkle a 
handful of salt on shoulder and back. On the 
top side of box put a good layer of salt, and 
turn the skin side up. 

Packed in boxes from 500 to 600 lbs., in dry 
salt. 



WINTER'S HANDY BOOK OF REFERENCE 137 

RECIPE NO. 73 

-. WILTSHIRE SIDES 

Wiltshire sides should be made from smooth 
hogs. 

The shoulder, side and ham must be left to- 
gether in one piece. 

The blade-bone must be taken out. 

Foot cut off the shoulder same as a Cumber- 
land. Hip bone taken out. 

Not to be back strapped. Belly to be trimmed 
up even. Leg of the ham to be cut off above 
the joint. 

Packed in boxes to fit the meat, four hundred 
to five hundred pounds. 

RECIPE NO. 74 

SOUTH STAFFORDSHIRE SIDES 

South Staffordshire sides should be made the 
same as Birmingham, except loin taken out full 
to top of shoulder blade, leaving only a thin 
strip of lean along, the back. 

Knuckle left in and cut off close to the breast. 

Packed in boxes to fit the meat, five hundred 
to six hundred pounds, in dry salt. 



138 WINTER'S HAND Y BOOK OF REFERENCE 



RECIPE NO 75 

LONG RIB MIDDLES 

Long rib middles should be the same as Cum- 
berlands except, that the blade bone must be 
taken out, and the leg cut off close to the breast. 

Should be packed in boxes to fit the meat, four 
to five hundred pounds per box, in dry salt or 
borax as may be ordered. 



RECIPE NO. 1^ 

SHORT CUT MESS PORK 

Short cut mess pork is made from heavy fat 
hogs. Bellies stripped off, and similar to family 
pork, excepting that it is made from very heavy 
hogs. Has all the bone and lean on the meat. 



WINTER'S HAND Y BOOK OF REFERENCE 139 

RECIPE NO. ^7 

SHORT CLEAR MIDDLES 

Short clear middles should be cut reasonably 
square at each end. 

The backbone and ribs to be taken out. 

Hench bone and breast bone sawed or cut 
down smooth and even with the face of the side. 

Feather of blade bone not to be removed, and 
no incision (pocket) to be made in the side. 

Packed in boxes from five hundred to six hun- 
dred pounds, in dry salt. 

RECIPE NO. 78 

BIRMINGHAM SIDES 

They are cured the same as Cumberland and 
Long Clear. They are as follows: 

Saw the backbone off and take ribs out, then 
raise the blade bone; make a saucer pocket; 
cut shank off at joint close to the breast; then 
take a thin slice of lean meat off the back and 
cut end square. 

Packed in boxes to fit the meat, 500 to 650 
pounds, and packed in dry salt. 



I40 WINTER'S HAND V BOOK OF REFERENCE 



RECIPE NO. 79 

YORKSHIRE CUTS 

The backbone and ribs being out, cut the 
shank about one inch above the first join and 
square the ends. Always use the thickest backs 
for Yorkshire cuts and use the others for Cum- 
berlands and Birminghams. 

They should be packed in boxes to fit the 
meat, 500 to 600 pound in dry salt. 



RECIPE NO. 80 

LONG RIB CUTS 

Saw the backbone and take out one rib with 
the neck bone and the blade bone; but make a 
small pocket and twist the shoulder bone out 
with the shank. 



WINTER'S HAND V BOOK OF REFERENCE. 141 

RECIPE NO. 81 

STAFFORDSHIRE HAMS 

Staffordshire Hams should be cut short. 
Hip bone taken out at socket joint. 
Hock unjointed at first joint below the hock 
joint. 

Cured and packed as directed. 

RECIPE NO. 82 

SHORT CUT CLEAR PORK. 

Short cut clear pork should be cut and packed 
in the same manner as backs, except that three 
inches of the belly end may be left on each strip, 
with not exceeding three inches of bone on any 
strip. 

Packed five layers to the barrel. 

RECIPE NO. 83 

MANCHESTER HAMS 

Manchester Hams should be made in all re- 
spects like the Staffordshire Hams, except that 
the hip bone must be left in. Cured and packed 
as directed. 



142 WINTER'S HAND Y BOOK OF REFERENCE 

RECIPE NO. 84 

PRESTON CUTS 

Cut in the same manner as for Staffordshire 
ham, only leave the left bone on. 

RECIPE NO. 85 

CALIFORNIA HAMS 

This shoulder should weigh 18 to 20 lbs. and 
be cut one inch from the joint; this takes the 
butt off; trim it round. 

In this cut there is a lop of lean meat; this is 
over the blade. 

Lift this up and cut it and the blob fat off. 
That makes the California ham look lean, and 
is just what is wanted. Cut shank off to expose 
the marrow about i^ inches above first joint. 

Trim as well on the face as possible. Breast 
flap taken off. 

Make it reasonably uniform in size and aver- 
age. If cured in pickle, handle the same as 
American short cut ham and pack as required. 



WINTER'S HANDY BOOK OF REFERENCE 143 

RECIPE NO. 86 

PICNIC HAMS 

They are made according to the preceding re- 
cipe, except that lighter hogs are used. 

RECIPE NO. 87 

BOSTON SHOULDERS 

Boston shoulder shall be cut straight to lean 
meat on both sides. 

Blades cut not over three inches from shoul- 
der, joint well trimmed, square on top or fat 
slightly trimmed under on butt end. 

Neck bone and short ribs taken out. 

Blood vein lifted and cut out. 

Breast flap trimmed off. Foot to be cut off 
above knee joint. 

Packed in sweet pickle, in tierces of three 
hundred pounds each, in boxes of five hundred 
to six hundred pounds, in dry salt or borax as 
ordered. 



144 WINTER'S HANDY BOOK OF REFERENCE 

RECIPE NO. 88 

LONG CUT HAMS 

Long cut hams should be cut from the side 
by separating with a knife the hip bone from 
the rump, properly rounded out, foot unjointed 
at first joint below the hock joint. 

Cured in dry salt. Packed in dry salt and in 
boxes from four hundred and fifty to six hundred 
and fifty pounds as required. 

RECIPE NO. 89 

AMERICAN SHORT CUT HAMS 

American short cut hams should be cut short 
and well rounded at the butt, properly faced. 
Shank cut off enough above hock joint to ex- 
pose the marrow. 

To be reasonably uniform in size. 

To average sixteen pounds. No ham to weigh 
over eighteen pounds nor less than fourteen 
pounds. 

When packed in tierces, three hundred pounds 
of block weight shall be packed in each tierce, 
with standard sweet pickle used by the curer. 



WINTER'S HANDY BOOK OF REFERENCE 145 

When cured they are also packed in boxes, 
containing five hundred to six hundred pounds, 
and may be packed either in dry salt or borax 
as desired, 

If taken from pickle, a proper percentage shall 
be allowed for drainage, say from three to five 
per cent, according to the season of the year in 
which the hams are packed. 

This ham is also cured in dry salt and sugar 
for suH.c markets. 



RECIPE NO. 90 

SHORT CLEARS PACKED FOR EXPORT 

These are made from heavy hogs, from 7 to 
9 piepes and from 8 to lo pieces per barrel. 

These are cut exactly like short ribs, only the 
backbone is taken out and cleared. These are 
cured in American salt, no saltpeter being used. 

The backbone, breastbone and ribs are all 
taken out, and the bench bone sawed smooth 
and even with the face of the side ; feather of 
the blade bone not to be taken out; edges to be 
left smooth; sides not to be back strapped or 
flanked, and packed in boxes from 500 to 600 lbs. 
in dry salt. 



146 WINTER'S HANDY BOOK OF REFERENCE 

RECIPE NO. 91 

EXTRA SHORT CLEARS 

Same as short clears, with the exception that 
all of the lean meat is taken off from the sides. 

Packed in boxes from 500 to 600 pounds, in 
dry salt. 

RECIPE NO. 92 

EXTRA SHORT CUTS 

These are made from lighter hogs, 35 to 45 
average. Scribe the rib with a saw just even to 
the meat; this makes a line of pork. Cure this 
in the same manner as short clears. The great 
demand for these comes from the South. 

RECIPE NO. 93 

SHORT RIBS 

Raise the backbone and saw it off; take ten- 
derloins out, scrape leaf lard out, and cure the 
same as long clears. 

Packers generally figure one day to the pound 
for cure; thus a 40-lb. piece would take about 
40 days, etc. 



WINTER'S HAND Y BOOK OF REFERENCE 147 

RECIPE NO. 94 

EXPORT SHORT RIB 

Export short ribs should be cut similar to 
short rib middles, excepting that they should be 
nearly square at each end, and average as to sizes 
with uniformity. To be packed as ordered for 
markets intended for. 

RECIPE NO. 95 

THREE RIB SHOULDER 

This is cut from the side, between the third 
and fourth rib; that leaves three ribs on the 
shoulder. Then raise the ribs and neck bone 
off, but leave all the meat on the shoulder; it 
must be smooth. Trim all the blood off the neck 
and cut even with the lean meat. Saw off the 
foot above the first joint, square. 

Cure the same as you do long cuts. 

For export have these cuts uniform, averag- 
ing 15 to 17 lbs. 

They should be made from smooth, fat hogs. 

Cured and packed as directed. 



148 WINTER'S HANDY BOOK OF REFERENCE 



RECIPE NO. 96 

ROLLED SHOULDER BONELESS 

Rolled shoulders boneless are made by taking 
the bone entirely from the shoulder; rolled and 
tied with string and marked: 

"Rolled Shoulders Boneless." 



RECIPE NO. 97 

ROLLED HAM BONELESS 

Rolled hams boneless are made by taking the 
bone entirely from the ham; rolled, tied with 
a string and marked: 

"Rolled Ham Boneless." 



^'' 



WINTER'S HANDY BOOK OF REFERENCE 



RECIPE NO. 98 

FOOD FOR STOCK 

The following table shows the number of 
pounds of various products, used as food for 
stock, which are equivalent in value to 10 pounds 
of hay. 

Food lbs. 

Barley 5 to 6 

Cabbage 20 to 30 

Carrots, red 25 to 30 

Carrots, white 40 to 45 

Clover, green 40 to 50 

Indian corn 5 to 7 

Mangel-wurzel 30 to 35 

Oats 4 to 7 

Oil-cake 2 to 4 

Peas and beans 3 to 5 

Potatoes 20 to 25 

Barley straw 20 to 40 

Oat straw 20 to 40 

Pea straw 10 to 15 

Wheat straw 40 to 50 



ISO WINTER'S HANDY BOOK OF REFERENCE 



RECIPE NO. 99 

TABLE OF CORN, WHAT IT WILL PRODUCE IN 
PORK 

One bushel of corn will make io>^ lbs. of 
pork, gross. 
With Corn at 12^ cents per bushel. Pork costs 

i^ cents per lb. 
With Corn at 17 cents per bushel. Pork costs 

2 cents per lb. 

With Corn at 25 cents per bushel. Pork costs 

3 cents per lb. 

With Corn at 35 cents per bushel, Pork costs 

4 cents per lb. 

With Corn at 42 cents per bushel, Pork costs 

5 cents per lb. 

With Corn at 50 cents per bushel. Pork costs 

6 cents per lb. 



WINTER'S HAND Y BOOK OF REFERENCE 151 



RECIPE NO. 100 



FOOD FOR SHEEP 



The following table Shows the number of 
pounds, live weight, and the number of pounds 
of wool and of tallow produced by 1,000 lbs. of 
each of the articles named, when used as food 
for sheep: 



Kind of Food 


Increase 
in weight, 
pounds 

136 
120 
129 

38J^ 
146 
134 

46% 

44 
133 

90 
155 


Wool 

produced, 

pounds 


Tallow 

produced, 

pounds 


Barley 


11% 
10 

'ig 

10 

■i 

6% 
14 
12 
14 


60 
33 








6% 


Oats . . 


42% 




41 




12% 




11% 




35^^ 


Rye without salt 


43 


Wheat 


59Ji 







152 WINTERS HANDY BOOK OF REFERENCE 



FACTS AND ADVICE FOR BUILDING 
PACKING HOUSES 

One-fifth more siding and flooring is needed 
than the number of square feet of surface to be 
covered, on account of the lap in siding and 
matching of flooring. 

A cord of stone, 3 bushels of lime and i cubic 
yard of sand will lay 100 cubic feet of wall. 

Twenty two cubic feet of stone, when built 
into a wall, is one perch. 

Three pecks lime and 4 bushels sand are re- 
quired to each perch of wall. 

There are 20 common bricks in a cubic foot 
when laid, and 15 common bricks to i foot of 
an 8-inch wall when laid. 

Five courses of brick will lay i foot in height. 
On a chimney, 8 bricks in a course will make a 
flue 4 inches wide and 10 inches long. 

One bushel cement and 2 bushels sand will 
cover 3^ square yards i inch thick, or 4^ 
square yards ^ inch thick, or 6^ square yards 
^ inch thick. 

One bushel cement and i bushel sand will 
cover 2^ square yards i inch thick, or 3 square 



WINTER'S HANDY BOOK OF REFERENCE 153 

yards ^ inch thick, or 4j^ square yards y^ inch 
thick. 

Two thousand shingles laid 4 inches to the 
weather will cover 200 square feet of roof, and 
10^ lbs. of 4-penny nails will fasten them on. 

PILING UP TIERCES 

A great many packers, when piling up tierces, 
will be glad to know the amount of surface feet 
it will take to store 1,000 tierces piled up three 
high. The space will be exactly 43 feet long 
and 64 feet wide, or 2,750 square feet. 

This allows 6 feet for alley. 



THE ANDERSON .... 

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Owing to the improved methods of treating 
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offal from their plant into a marketable product, 
and thus cause that which has been a waste and 
loss to become an article of profit, and in many 
instances remove what has been an annoyance 
to the community. To accomplish all of this, 
one must be equipped with the best and most 
economical machinery, and that which is abso- 
lutely sanitary in operation, for by observing 
this last feature, one can locate his plant in 
almost any desirable location, and keep within 
the sanitary restrictions of the health authorities, 
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izer concern more indebted than to the V. D. 
Anderson Company, of Cleveland, Ohio, for the 
present efficient machinery used in conducting 
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154 



nomical and sanitary fertilizer machinery ever 
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The Anderson Dryer is the most perfect dryer 
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See advertisement on page i. 

155 



Fuller's Earth 



The leading Importers of Fuller's Earth, 
BO extensively used for bleaching and refin- 
ing of Lard, Cottonseed and other animal 
and vegetable Oils, Tallow, Greases, etc., are 
L. A. Salomon &. Beo., 216 Pearl Street, 
New York, Their Fuller's Earth is consid- 
ered the best in the market and is used by 
the principal Refiners in the United States 
and Canada. The author of Winter's Han- 
dy Book of Reference for Packers, Butchers, 
etc., having personally had frequent occa- 
sions to use their Fuller's Earth, can highly 
recommend it to the trade. 



156 



